Paella Valenciana a traditional Spanish Recipe for a rice dish that is rich with vibrant flavors and aromatic ingredients.
![Image of Spanish Paella Valenciana in paella pan](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Image-of-Spanish-Paella-Valenciana-in-paella-pan.jpg)
Authentic Paella Valenciana Recipe comes from the Valencia region, this recipe is prepared with a delightful combination of rice, fresh seafood, and a variety of spices. Paella Valenciana captures the essence of Spanish Gastronomy. Join me as I show you the step-by-step process of creating this iconic dish, bringing the warmth and authenticity of Spain to your kitchen.
If you like this Paella recipe you will also enjoy Garlic Shrimp (Gambas al Ajillo), Spanish Omelette and Loaded Baked Potato which are great comfort food.
Here you will also find a couple of Spanish dessert recipes like Basque Cheesecake and Homemade Custard (Natilla) that you can serve after this main dish.
Jump to:
- ⭐Why You'll Love This Spanish Paella Valenciana Recipe
- 🧾Ingredients Needed & Substitutions
- 📖Variations of Spanish Paella Valenciana
- 👩🏻🍳How to Make Spanish Paella Valenciana
- 🔪Kitchen Tools Required
- ❄️How to Store, Freeze, Defrost, Reheat and Serve
- 💭Tips for Making Spanish Paella Valenciana
- ❓Frequently Asked Questions for Spanish Paella Valenciana
- 🍛More Main Dish Recipes!
- 🎥My Latest Video
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This Spanish Paella Valenciana Recipe
Discover the essence of Spanish culinary delight with our Paella Valenciana recipe. Here's why you'll fall in love:
![Image of Spanish Paella Valenciana on a plate 1](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-30.jpg)
- Rich and Authentic Flavors: Immerse yourself in Spain's rich and authentic taste – each bite will takes you closer to the Spanish culinary traditions.
- Exquisite Seafood Flavors: Dive into a symphony of flavors featuring succulent shrimp and tender squid. It's a seafood lover's dream come true.
- Aromatic Sofrito Magic: Enjoy the delicious mix of onions, garlic, and juicy tomatoes sizzling in olive oil. This tasty sofrito is the key to this paella, giving it a flavorful and savory base.
- Saffron Elegance Touch: Savor the special touch of saffron, adding its unique color and aroma to the rice. This secret ingredient takes the dish to a whole new level.
- Perfectly Cooked Rice: Savor each bite of perfectly cooked short-grain rice, chosen for its ability to absorb the essence of the ocean without losing its character. The result is a delightful texture that complements the seafood beautifully.
- Seafood Perfection: Enjoy seafood at its finest with precise cooking times, ensuring each bite is tender and succulent.
- Crispy Socarrat Delight: Enjoy making socarrat—the golden, crispy layer at the bottom of the pan.
- Visual Feast: Present your Seafood Paella in the traditional wide paella pan for a visually stunning and authentic touch.
- Memorable Gatherings: Create unforgettable moments around the table as you share this iconic dish with friends and family. This Paella Valenciana recipe is created to bring people together.
If you want more Spanish food you should check out Traditional Gazpacho and Papas Arrugadas with Mojo Sauce.
🧾Ingredients Needed & Substitutions
Ingredients for this Spanish Paella Valenciana recipe are simple. Here is a list of everything you need:
- Squid: Adds a tender and slightly chewy texture, contributing to the overall seafood profile.
- Shrimp: Brings a sweet and succulent taste, enhancing the variety of seafood flavors in the dish.
- Fish Broth: Infuses the rice with a deep, savory essence of the sea, providing a robust seafood flavor.
- Extra Virgin Olive Oil: Imparts a fruity and aromatic quality, enhancing the overall richness of the dish.
- Water: Serves as a solvent to extract the flavors from the shrimp heads and shells and the medium to extract the flavor, color, and aroma from the saffron threads.
- Onion: Adds sweetness and depth to the base, forming a fundamental component of the flavorful sofrito.
- Tomato: Contributes a natural sweetness and acidity, enhancing the overall taste of the dish.
- Garlic Cloves: Contributes a natural sweetness and acidity, enhancing the overall taste of the dish.
- A Pinch of Saffron: Provides a golden color and a unique, slightly bitter flavor that elevates the entire dish.
- Paprika: Offers a smoky and slightly spicy element, contributing to the overall flavor.
- Tomato Puree: Intensifies the tomato flavor, adding depth and richness to the sofrito.
- Salt: Enhances the overall seasoning, ensuring a well-balanced taste throughout the paella.
- Black Pepper: Adds a hint of warmth and spice, complementing the other flavors in the dish.
- Rice: Serves as the foundation, absorbing all the wonderful flavors and providing a satisfying texture to the paella.
Here are some substitutions for a Spanish Paella Valenciana recipe:
![Image of Spanish Paella served on a plate](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-29.jpg)
- Squid: Substitute for calamari rings, octopus, or other firm-textured seafood like scallops.
- Shrimp: Substitute for prawns, langoustines, or a combination of different types of shrimp.
- Fish Broth: Substitute for seafood stock, chicken broth or vegetable broth for a lighter alternative.
- Extra Virgin Olive Oil: Substitute for olive oil, vegetable oil, or a mild-flavored oil like grapeseed oil.
- Water: Substitute for seafood stock, vegetable broth, or chicken broth for added flavor.
- Onion: Substitute for shallots, leeks, or green onions for a milder or slightly different flavor.
- Tomato: Substitute for red bell peppers for sweetness and color or sun-dried tomatoes for an intense flavor.
- Garlic Cloves: Substitute for garlic powder or granulated garlic if fresh garlic is not available.
- Saffron: Substitute turmeric for color (use sparingly) or saffron extract for a more concentrated flavor.
- Paprika: Substitute for smoked paprika, sweet paprika, or a combination of both for a different flavor profile.
- Tomato Puree: Substitute for crushed tomatoes, diced tomatoes, ketchup or tomato sauce with a bit of tomato paste.
- Salt: Substitute any alternative salt, like sea salt or kosher salt, based on your preference.
- Black Pepper: Substitute for white pepper or red pepper flakes for a hint of spice.
- Rice: Substitute for arborio rice, short-grain brown rice, or another type of short-grain rice suitable for paella.
Feel free to adjust the amounts to match your taste when swapping ingredients. While these changes might give a slightly different flavor, they provide flexibility to suit what you have on hand and your personal preferences.
See the recipe card below for a full list of ingredients and measurements.
📖Variations of Spanish Paella Valenciana
Numerous creative variations of Spanish Paella Valenciana can add exciting twists to this paella and accommodate a range of tastes and nutritional requirements.
Here are a few ideas for the Spanish Paella Valenciana variations:
- Mixed Seafood Paella: A blend of shrimp, mussels, clams, and squid for a mix of textures and sea flavors.
- Valencian Seafood Paella: Stays true to tradition, highlighting shrimp and mussels, often with saffron-infused rice.
- Black Seafood Paella: With squid ink for a bold black color, featuring squid, shrimp, and more for a unique taste.
- Seafood and Chorizo Paella: Combines smoky chorizo with seafood for a rich and hearty twist.
- Seafood and Chicken Paella: Mix seafood and succulent chicken for a well-rounded protein-packed dish.
- Lobster and Shrimp Paella: Elevates with luxury by adding lobster to the delightful mix of shrimp.
- Scallop and Clam Paella: Focuses on the delicate flavors of scallops and clams for an elegant touch.
- Spicy Seafood Paella: Adds a kick of red pepper flakes, paprika, or chili pepper for those who love a bit of heat.
- Seafood and Vegetable Paella: Combines seafood with veggies like bell peppers, peas, and asparagus for a balanced feast.
- Seafood Paella with Aioli: Served with aioli for an extra burst of flavor – a creamy garlic mayo that complements the seafood beautifully.
Get creative and make a Spanish Paella Valenciana variation by adding and experimenting with different ingredients and herbs. Get it your twist!
👩🏻🍳How to Make Spanish Paella Valenciana
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
![Spanish Paella Valenciana Recipe Process 1](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-1.jpg)
1. Chop the squids into small pieces.
![Spanish Paella Valenciana Recipe Process 2](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-2.jpg)
2. In a big pan or wide frying pan, put the chopped squid and cook for around 4 minutes until they don't release any more liquid.
![Spanish Paella Valenciana Recipe Process 3](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-3.jpg)
3. Take out the squids and put them on a plate. Keep them aside.
![Spanish Paella Valenciana Recipe Process 4](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-4.jpg)
4. Take the shells off the shrimps and put them on a plate. Keep them aside.
![Spanish Paella Valenciana Recipe Process 5](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-5.jpg)
5. Put fish broth in a small pot and warm it up.
![Process 6](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-6.jpg)
6. In the same big pan, pour some good olive oil and add the heads and skins of the shrimps.
![Process 7](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-7.jpg)
7. Cook for 3-4 minutes.
![Process 8](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-8.jpg)
8. Take off the shrimp skins and heads, put them in a blender with water, and blend until smooth.
![Process 9](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-9.jpg)
9. Mix the shrimp skin and head puree into the fish broth and cook for around 8 minutes.
![Process 10](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-10.jpg)
10. Put some good olive oil in the pan and warm it up.
![Process 11](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-11.jpg)
11. Chop the onion into small pieces.
![Process 12](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-12.jpg)
12. Put the chopped onion in the pan and add salt, cook for around 6 minutes until it gets soft.
![Process 13](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-13.jpg)
13. In a little bowl, mix saffron with 2 tablespoons of warm water and let it sit to soak in.
![Process 14](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-14.jpg)
14. Pour the fish broth through a fine strainer into a jug, and throw away the pieces of skin.
![Process 15](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-15.jpg)
15. After the onion becomes soft and golden, put the squids back in, stir, and cook.
![Process 16](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-16.jpg)
16. Chop the garlic, put it in the pan, stir, and cook for 2 minutes until it smells good.
![Process 17](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-17.jpg)
17. Create a space in the middle of the pan, put in the paprika, stir non-stop, and cook for 30 seconds. Watch out not to burn it.
![Process 18](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-18.jpg)
18. Chop the tomato into pieces, put them in a blender, and blend until smooth.
![Process 19](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-19.jpg)
19. Put in the tomato puree, stir, and cook for about 2-3 minutes.
![Process 20](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-20.jpg)
20. Put in the tomato paste and give it a good stir.
![Process 21](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-21.jpg)
21. Put in salt and black pepper, stir, and let it cook on medium heat for 10 minutes to mix the flavors.
![Process 22](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-22.jpg)
22. Put the rice in the pan and cook for about 1 minute, stirring well to cover it with the flavorful mix.
![Process 23](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-23.jpg)
23. Pour the warm fish broth and saffron mixture into the pan, spreading it evenly. Let it come to a simmer.
![Process 24](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-24.jpg)
24. Turn down the heat a bit and let the rice cook without covering it. Don't stir for 15 minutes until the rice is dry and separate to make a crispy layer at the bottom called socarrat."
![Process 25](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-25.jpg)
25. Give the paella pan a few shakes and keep cooking until the rice is soft. If necessary, add a bit more broth.
![Process 26](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-26.jpg)
26. After around 17 minutes, when the rice is all cooked and the liquid is reduced, place the peeled shrimp on top of the rice.
![Process 27](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-27.jpg)
27. Take the paella off the heat after 20 minutes, cover it with a paper or clean kitchen towel, and let it sit for about 5 minutes. This helps finish cooking the rice and lets the flavors blend.
![Process 28](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-28.jpg)
28. Serve the paella right from the pan, and if you like, add fresh lemon wedges for extra flavor.
🔪Kitchen Tools Required
Check out all of my kitchen essentials in my Amazon Store!
Here is a list of kitchen utensils for making this Spanish Paella Valenciana.
- Cutting Board
- Knife
- Paella pan
- Spatula
- Spoom
- Jug
- Small Saucepan
- Hand Mixer
- Blender
- Strainer
❄️How to Store, Freeze, Defrost, Reheat and Serve
Spanish Paella Valenciana is best enjoyed fresh but can be stored with some precautions to maintain its creamy texture and flavor.
Here is how you can manage its storage:
Storing:
- Refrigeration:
- Let your seafood paella cool down before putting it in the fridge.
- Use an airtight container or cover it well with plastic wrap.
- Pop it in the fridge within two hours of cooking to keep it fresh.
- Consume refrigerated paella within 3-4 days.
- Avoid Overcrowding: If storing in a large batch, split it into smaller portions for better storage.
Freezing:
- Cool Completely: Make sure your paella cools down entirely before freezing.
- Portioning: Cool Completely: Divide it into meal-sized portions for easy reheating later.
- Freezer-Safe Containers: Use containers or sturdy freezer bags to keep it fresh.
- Labeling: Label with the date so you know when it was frozen.
- Avoid Moisture: To prevent ice crystals, get rid of extra air in the bags.
- Freeze Quickly: Quick freezing is key to preserving that delicious texture and flavor.
Defrosting:
- Slow Thawing: To thaw your frozen paella, go for the slow route by placing it in the fridge. This helps keep all the moisture and flavor intact.
- Microwave (Optional): Use the microwave for quicker thawing if needed.
Reheating:
- Oven:
- Heat things up by preheating your oven to 350°F (180°C).
- Place the paella into an oven-safe dish, cover it with foil, and let it warm up for around 20-30 minutes. Stir occasionally.
- Stovetop: Reheat on the stovetop over medium-low heat. Add a bit of broth or water to prevent drying out. Stir frequently.
- Microwave: Microwave smaller portions on medium heat, pausing to stir and ensure even heating.
Serving:
![Image of authentic Spanish Paella Valenciana in paella pan](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Spanish-Paella-Valenciana-Recipe-Process-28.jpg)
- Traditional Pan: Serve it right from the pan if you've cooked your paella in a traditional paellera—it adds an authentic touch and shows off the dish's vibrant colors.
- Garnish with Lemon Wedges: Enhance the flavors by placing lemon wedges around the paella.
- Traditional Accompaniment: Don't forget the classic aioli! Serve it on the side in a small bowl—it pairs perfectly with the richness of the paella.
- Informal Serving Style: Make it a casual affair—let guests help themselves directly from the paella pan for a friendly and communal atmosphere.
- Pairing: For a complete experience, suggest wine pairings like a crisp white wine or a fruity rosé.
💭Tips for Making Spanish Paella Valenciana
Here are some tips to help you make the best Spanish Paella Valenciana:
Quality Ingredients: Choose high-quality and fresh shrimp, mussels, clams, squid, and fish for a burst of rich flavors.
Choose the Right Rice: Opt for high-quality short-grain options like Bomba or Calasparra, known for their excellent liquid absorption without turning mushy.
Flavorful Sofrito Base: Create a flavorful foundation with a robust sofrito – sauté a mix of onions, garlic, and ripe tomatoes in olive oil.
Rich Broth or Stock: Elevate the dish with a rich seafood or fish broth, enhancing the overall flavor profile.
Saffron Infusion: Ensure a vibrant color by infusing saffron threads in warm water before incorporating them into the paella.
Mindful Seafood Cooking Times: Mindful cooking times for different seafood ensure each element remains tender and perfectly cooked.
Sautéing and Layering: Sauté the rice in the sofrito, coating each grain before adding broth. Carefully arrange the seafood on top for a visually stunning presentation.
Wide and Shallow Pan: Opt for a wide and shallow pan, like a traditional paellera, to encourage the formation of socarrat – a crispy layer of rice at the bottom.
Even Heat Distribution: Maintain even heat distribution by cooking the paella on a consistent flame for uniform cooking.
Resting Period: Allow the paella to rest briefly after cooking; this lets the flavors meld and the rice absorbs any remaining liquid.
By following these tips, you can make a Spanish Paella Valenciana that is sure to please your family and guests.
❓Frequently Asked Questions for Spanish Paella Valenciana
Here are some commonly asked questions about making homemade Spanish Paella Valenciana:
The secret ingredient in paella is often considered to be saffron. This spice adds a distinctive color, aroma, and flavor to the dish, enhancing the overall richness and complexity of the flavors.
Socarrat is the crispy, golden layer of rice that forms at the bottom of the paella pan. It adds a delightful textural contrast to the dish.
While Valencia rice, such as Bomba or Calasparra, is preferred for its ability to absorb liquids, you can use short-grain rice as an alternative. Adjust the liquid quantity and cooking time accordingly.
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📖 Recipe
![Image of Spanish Paella Valenciana in paella pan](https://vargasavourrecipes.com/wp-content/uploads/2023/12/Image-of-Spanish-Paella-Valenciana-in-paella-pan-360x360.jpg)
Authentic Spanish Paella Valenciana Recipe
Ingredients
- 350 g Squid
- 400 g Shrimp
- 500 ml Fish Broth
- 4 tablespoon Extra Virgin Olive Oil
- 50 ml Water
- 1 Onion
- 1 Tomato
- 2 Garlic Cloves
- A Pinch of Saffron
- 2 tablespoon Water
- 1 tablespoon Paprika
- 1 tablespoon Tomato Puree
- 1 ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 250 g Rice
Instructions
- Cut the squids into dice.
- In a large paella pan or wide skillet, add the diced squid and sauté for about 4 minutes until they just stop releasing liquid.
- Remove the squids and place on a plate. Set aside.
- Peel the shrimps and place them on a plate. Set aside.
- Pour fish broth into a small saucepan and heat.
- In the same paella pan, add extra virgin olive oil, heads and skins of the shrimps.
- Cook for 3-4 minutes.
- Remove the skins and heads, place them in a food processor, add water and blend until smooth.
- Add the skin and head puree into the fish broth and cook for about 8 minutes.
- Add extra virgin olive oil to the paella pan and heat.
- Cut an onion into small pieces.
- Add the chopped onion and salt and sauté for about 6 minutes until softened.
- In a small bowl, combine the saffron with 2 tablespoons of warm water and set aside to infuse.
- Using a fine mesh strainer strain the fish broth into a jug and discard the skin pieces.
- Once the onion is softened and golden, add the squids back, stir, and cook.
- Chop the garlic, add to the paella, stir, and cook for 2 minutes until fragrant.
- Make a small space in the center of the pan, add the paprika, stir continuously, and cook for 30 seconds. Be careful not to burn the paprika.
- Cut the tomato into pieces, place in a beaker, and blend until smooth.
- Add the tomato puree, stir, and sauté for about 2-3 minutes.
- Add the tomato paste and stir.
- Add salt and black pepper, stir, and cook on medium heat for 10 minutes to blend the flavors.
- Add the rice to the pan and cook for approximately 1 minute, stirring well to coat it with the aromatic mixture.
- Pour in the warm fish broth and the saffron infusion, distributing it evenly over the pan. Allow the mixture to come to a simmer.
- Reduce the heat to medium-low and let the rice cook uncovered. Avoid stirring for 15 minutes until the rice is dry and loose, to develop the socarrat, the crispy layer at the bottom.
- Shake the paella pan a few times and continue cooking until the rice is tender. If needed, add a bit more broth.
- After about 17 minutes, when the rice is fully cooked and the liquid is absorbed, arrange the peeled shrimp on top of the rice.
- Remove the paella from heat after 20 minutes, cover it with a paper or clean kitchen towel, and let it rest for about 5 minutes. This helps to finish cooking the rice and allows the flavors to meld.
- Serve the paella directly from the pan, garnishing with fresh lemon wedges if desired.
Notes
- Fresh Seafood: Go for shrimp and squid to amp up the flavor.
- Saffron Magic: Choose high-quality saffron for that color and fragrance pop.
- Rice Matters: Pick Bomba or Calasparra rice – they soak in flavors without going mushy.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John
Paella is one of my go-to dish for the weekends, the recipe looks easy to follow thank