Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Saffron-Infused Paella Valenciana

Saffron-Infused Paella Valenciana

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The following ingredients are necessary to prepare Saffron-Infused Paella Valenciana for 4-6 people:

  • Total Time: 1
  • Yield: 6 servings

Ingredients

  • 1 1/2 cups uncooked Calasparra rice or Spanish rice
  • 2 lbs chicken thighs, cut into bite-sized pieces
  • 1 lb rabbit, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large tomatoes, diced
  • 2 large red bell peppers, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth, warmed
  • 1 cup water
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 lemons, cut into wedges (optional)

Instructions

  1. Heat the olive oil in a large paellera or skillet over medium-high heat. Add the chicken and rabbit, cooking until browned on all sides, about 5-7 minutes. Remove the meat from the pan and set aside.
  2. Add the diced onion to the pan and cook until translucent, about 3-4 minutes. Add the diced tomatoes, red bell peppers, and minced garlic, cooking for an additional 5 minutes, stirring occasionally.
  3. Add the smoked paprika, salt, and black pepper to the pan, stirring to combine. Cook for 1-2 minutes, until the spices are fragrant.
  4. Add the soaked saffron threads and their liquid to the pan, stirring to combine. Cook for 1 minute, until the mixture is well combined.
  5. Add the cooked chicken and rabbit back to the pan, stirring to combine with the vegetable mixture.
  6. Add the uncooked Calasparra rice to the pan, stirring to combine with the meat and vegetable mixture. Cook for 1-2 minutes, until the rice is well coated.
  7. Add the warmed chicken broth and water to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
  8. Remove the pan from the heat and let it rest, covered, for 5 minutes. Serve the Saffron-Infused Paella Valenciana hot, garnished with chopped fresh parsley and lemon wedges, if desired.

Notes

Traditionally, Paella Valenciana is cooked over an open flame, which gives the rice a crispy crust at the bottom called the socarrat. To achieve this at home, use a large skillet and cook the paella over high heat. Stir the rice occasionally to prevent burning. If using rabbit, make sure it’s fresh and handled safely. You can substitute rabbit with more chicken if you prefer. Saffron threads can be expensive, but they provide a unique flavor and color to the dish. Soak them in hot water before adding to the paella for the best results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 96
  • Sugar: 4
  • Sodium: 144
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 4

Find it online: https://www.buenosairesrunway.com/saffron-infused-paella-valenciana/