How to make it

  • Heat the broth, rosemary, salt, saffron, and 4 cups water in a covered pot over the lowest heat for 20 minutes. Remove the rosemary.
  • Sprinkle chicken pieces all over with salt.
  • Keep the broth hot over the lowest heat. Preheat the oven to 400°F for gas, 450°F for electric.
  • Heat the oil over fairly high heat in a paella pan measuring 17-18 inches at its widest point (or in a shallow casserole of similar size), over 2 burners if necessary. Sauté the chicken over high heat until brown (it should not be fully cooked), about 5 minutes, turning once. (Be careful -- this will splatter.) Add the green pepper, onion and garlic, and cook until slightly softened, keeping the heat high. Stir in the green beans, snap peas, and artichokes, and cook on high for about 3 minutes. Add the tomatoes and parsley, cook 1 minute, then mix in the paprika.
  • Stir in the rice and coat well with the pan mixture. Pour in the hot broth and bring to a boil. Taste for salt and continue to boil about 5 minutes, stirring and rotating the pan occasionally, until the rice is no longer soupy but enough liquid remains to continue cooking the rice, about 5 minutes.
  • Arrange the red pepper strips over the rice in a "wagon wheel" pattern, and transfer pan to the oven. Cook, uncovered, until the rice is almost al dente, 10-13 minutes in a gas oven, 15-20 minutes in electric.
  • Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste. Return the paella to the stove over high heat and cook, without stirring, until a crust of rice forms at the bottom of the pan (be careful not to burn it). This will take 3-4 minutes.
  • *Note: the crust is called the socarrat — a thin layer of rice at the bottom of the pan that becomes brown and crusty and is considered the quintessence of the paella. It is scraped off after the rice is served and passed around so everyone can have a share of it!

Reviews & Comments 12

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    " It was excellent "
    tanwiratchada ate it and said...
    I have tried Paella in 5 Spanish restaurants, different country. Your "Paella" is look different and I believe that made by your hands and should be the best one.
    Excellent n 5 for you! ;)
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    " It was excellent "
    lovingmybabbyalways ate it and said...
    Mmmm I will have to try this sometime soon.
    Great Recipe.
    5 forks.
    Great post.
    Was this review helpful? Yes Flag
  • leonora5 10 years ago
    Sounds wonderful! I love the idea of the Rosemary .... never tried it in Paella.
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  • chef2 10 years ago
    I have been thinking long and hard what I can serve for Christmas dinner I ususlly have 3 choices on the table I am making this for Christmas thanks again.
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  • iloverice 10 years ago
    Hola! Nice Paella!!! The more recipes I found/see, the more differences among them I find... I mean that everyone has it's own way to perform a recipe... my paella is so different and yet sooo good too! I think I'll try yours also!
    Check out my black rice recipe (that's a nice one to impress your guests!!!)
    Salud, Cheers!
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  • nemo 10 years ago
    Sounds real good... I'll save it for when I get my oven! ^_^
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  • jennifritter 10 years ago
    I studied on Spain, and this sounds very authentic! I can't wait to try it!
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  • inmaculada 10 years ago
    Bien, bien, bien.... estupenda paella¡¡
    You really did a great job with it.
    And thanks a lot for your invitation to your friendship gang.
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  • nanny 10 years ago
    Among ethnic foods Spanish is on my list.This looks amazing and can not wait to make it for family and friends.
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  • jo_jo_ba 10 years ago
    oh yum... i love Paella!
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  • katelyn 11 years ago
    This looks amazing! My husband has always wanted to try this. I may just use this recipe.. Thanks for sharing!
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  • pilar 11 years ago
    I'm spanish, and can say that your "Paella a la Valenciana" is just wonderfull!!
    Was this review helpful? Yes Flag

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