I have made a version or two of paella at home and even camping, over the years; but, did not really enjoy authentic paella until a trip to Barcelona (by the way, you have to make that Pan con Tomate – really you do). We could not get enough of paella and devoured a few pans over the course of a week. When the folks at Culinary Collective reached out to us about partnering and making paella together, we said YES! It was a no-brainer as we have been itching to get back to Spain, and figured if we couldn’t do that, we could recreate one of our favorite dishes at home, Paella Valenciana.
This recipe was developed in partnership with Culinary Collective.
While I mentally prepared for a new recipe to share, I wasn’t quite sure until our Paella making kit arrived at our home, exactly what sort of paella I would make. The ingredients we received from Culinary Collective were Valencian Paella Cooking Base, Matiz Valencian Traditional Rice, a jar of Matiz Navarro Organic Piquillo Peppers, and the perfect sized paella pan to make just enough paella for 4 – 6 people! I knew I also wanted to incorporate a couple items we brought back from Spain, and lucky for you and us, Culinary Collective sells them. I was terribly excited to begin cooking, and all that was left was to pick up a few fresh ingredients from the market!
What I loved about paella while we were traveling was the sense of community when enjoying it. There is something magical about a steaming pan of seasoned rice filled with seasonal ingredients being brought to your table to enjoy together. Everyone would grab a fork or spoon, and just begin to experience. People smile, eat, laugh and enjoy each others company while eating paella, it is a very communal experience. There are so many different types to enjoy as well, from heavy seafood influenced to vegetarian options loaded with fava and green beans, peppers and strips of kale. Some recipes are cooked in traditional ovens while others were cooked over wood fires, all were different but the same. Our favorite was always the traditional Paella Valenciana which was filled with lightly fried rabbit and many different kinds of seafood and smokey peppers.
Since I could not find rabbit locally, I opted for chicken thighs and cooked them until golden brown. I also added some spicy pork chorizo which I lightly cooked to release some of the juices, then I sautéed the squid (only the tentacles as we prefer them) in it. I only cooked the rice with the broth and the golden chicken thighs on the stovetop until the rice was barely soft. Then I added rest of the ingredients and finished cooking in the oven until the rest of the ingredients were almost cooked, then I scattered with frozen peas and continued cooking for a few more moments.
This recipe for Paella Valenciana is a great meal any time of the year, but I cannot wait to make it again on the grill and enjoy it at many summer soirees!
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Paella Valenciana
Ingredients:
2 tablespoons olive oil
1 medium onion, finely diced
3 garlic cloves smashed with 1 teaspoon salt
1 teaspoon [saffron|http://www.marxpantry.com/Spanish-Saffron-Threads]
2 pork Spanish style chorizo, sliced into 1/2″ pieces
4 chicken thighs, skin on
1/2 pound baby squid, tentacles only and rinsed and drained well
1/2 pound littleneck clams, clean the clams and then set aside
1 carton Valencian Paella Cooking Base
1/2 cup dry Spanish white wine
1 1/2 cups Matiz Valencian Traditional Rice
4 Matiz Navarro Piquillo Peppers from a jar, cut into thin strips
1/4 cup of frozen sweet peas
1 lemon, sliced
/4 cup of Italian parsley finely minced
Castillo de Canena Smoked Olive Oil
How To:
Place the paella pan on a stove over medium-low heat.
Pour in the olive oil.
Add the onion, stir and cook until soft; about 3 minutes.
Turn down the heat to low, add the garlic and saffron. Stir and cook for 1 minute. Place into a small bowl.
Add the chorizo, stir and cook over low heat until lightly golden; about 5 minutes. Stirring often. Remove and place into a small bowl.
Season the chicken thighs with salt and pepper then place into the paella pan over medium-low heat. Lightly brown until golden on both sides. Remove and place onto a plate.
Add the squid to the paella pan, stir and cook for 2 minutes over low heat. Remove and place into a small bowl.
Add the Aneto base and the white wine to the paella pan and bring to a boil.
Preheat the oven to 400.
Stir in the rice and reduce the heat to low. Place the chicken thighs and chorizo into the rice and continue cooking for 15 minutes until the rice is slightly tender.
Add rest of the ingredients, except the peas, lemon, parsley, and Castillo de Canena Smoked Olive Oil.
Place into the oven and bake for 22 until the rice is cooked and the liquid reduced.
Sprinkle the peas over the top of the paella and cook for another 5 minutes.
Remove from the oven and let sit 5 minutes.
Sprinkle with the parsley, arrange the lemon slices and drizzle lightly with some of the Castillo de Canena Smoked Olive Oil.
Serve.
Eat.
Disclosure: This post is sponsored by Culinary Collective. Thank you for supporting the brands we love and believe in, which makes Chez Us possible. All opinions are always 100% our own. To find some great Spanish ingredients head over to Culinary Collective. You can also find them on Facebook, Twitter, Pinterest, and Instagram.
I HAVE to win this!!! Ok, if not then I will take comfort in knowing where to buy the ingredients to recreate your Paella Valenciana at home. Gorgeous pics for a delish meal!
I followed Chez Us on Instagram. How is it possible that I was not doing this already?!?!?
I followed Culinary Collective on Instagram…with pleasure!
I HAD to go for the super bonus point so I liked Aneto’s FB Page!
Oh Denise! This is absolutely gorgeous! This beautiful paella brings back wonderful memories of trips to Spain and you have inspired me to start making paella again… It’s been quite some time.
I will have to check out Culinary Collective for a proper pallera!
What a fantastic giveaway–and what a gorgeous paella! I’ve never made it before. And now that has to change!
I followed Culinary Collective on IG.
I have been following you guys forever. =)
I also went and visited the Aneto’s page and facebook and gave them a like. Huzzah!
Wow! What a beautiful preparation. The ingredients are making my mouth water. I think I can find some local rabbit too!
Followed culinary collective!
Followed Chez US!
Liked Aneto on Facebook. Bonus Points! 🙂
Oh my gosh! This is one amazing paella! The one I made once or twice looks nothing like this! I love that you added squid and clams…. and what a beautiful paella pan. I have so bookmarked this recipe!
What a wonderful Paella and give a way. I have been to spain and upon my return immediately invited 40 friends over for tapas and paella….this was in the late 1980s. It was such fun….I am saving this recipe so that I can make this paella with the pan I will win. 😉
https://www.instagram.com/halpernamy/ I followed culinary_collective
denise_woodward and liked
Aneto Natural
and liked chez us on FB and Twitter…i think i covered it all
Nothing beats paella rice!
Winner, winner, paella dinner? All followed.
Can’t wait for summer…and to make this paella!
Also followed Culinary Collective on Instagram! (Already following Chez Us) 🙂
Liked Aneto’s & Chez Us page and LOVE Paella.Hope I win!
Looks delicious. I’ve never made paella but with this kit I’d sure give it a try. Thanks for the chance.
I Followed Culinary Collective on instagram
Followed Chez Us on instagram
Followed Culinary Collective!
Followed Chez US!
Went and gave that like to Aneto FB Page 🙂
yum! i’ve only had paella once–but it was in madrid and super legit. i need it again in my life!
followed you on instagram!
followed culinary collective on instagram
They will love it! It’s so yummy ; ).
Sorry to say that this is not a Valencian paella… Valencian paella does not have any kind of fish or seafood. Also never pot chorizo or… wine? And what about Pimientos del piquillo or green beens? definitely, I’m sorry but it is not a paella from Valencia. You can call it “My own paella” “My personal recipe for a paella” or “Paella with…” but never Paella Valenciana. In fact, most Valencian pepole will call it “Rice with things”. I recommend you to follow Wikipaella initiative. It’s hard to read good Valencian paella recipes into Internet, I found this one: paella-recipe.co.uk
Wow. It looks delicious. I love it. So, I will try to make it. Your recipe will help me. Thanks for sharing your recipe.