Traditional Valencian Paella

September 16, 2025 By: Browne Trading Company

Time: 1 hour

At least once a summer, our Browne sales staff gathers to enjoy a paella featuring some of our favorite products. Our National Account Manager, Shawn Paciulli, has shared his basic recipe with us below, but feel free to make it your own by swapping in your favorite prawns, shellfish, or even proteins like chorizo or rabbit.

INGREDIENTS

Yield: 4-6 servings

2 tbsp olive oil
1 medium yellow onion, finely chopped
1 bell pepper (red or yellow), chopped
4 cloves garlic, minced
2 medium plum tomatoes, diced
1 tsp smoked paprika
1/2 tsp saffron threads (the better quality, the better the taste)
1/2 tsp dried thyme
1/4 tsp cayenne pepper (optional for heat)
1 1/2 cups short-grain rice (such as Bomba or Arborio)
4 cups chicken or seafood broth
1/2 cup dry white wine
2 chicken thighs (skinless), cut into chunks
4-6 large Tiger Prawns depending on size, cut in half
2# Maine Mussels, cleaned and debearded
12-15 Clams, purged and rinsed
8oz cooked Octopus Tentacles, cut into chunks
1 cup frozen peas
Fresh lemon wedges
Fresh Italian parsley, chopped
A drizzle of extra virgin olive oil

PREPARATION

Step 1

Prepare the Broth: In a medium pot, combine the chicken broth and white wine. Warm over low heat, allowing the flavors to meld.

Step 2

Sauté the Base: In a large paella pan or wide skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until golden on all sides (about 5–7 minutes). Remove and set aside. Add the octopus pieces and cook until golden on all sides (about 5–7 minutes). Remove and set aside. In the same pan, add the chopped onion and bell pepper. Sauté until softened (about 3–4 minutes). Add garlic and cook for another 30 seconds until fragrant.

Step 3

Build the Paella: Add the diced tomatoes to the pan and stir. Cook until the tomatoes break down a bit (about 3 minutes). Stir in the smoked paprika, saffron (or turmeric), thyme, and cayenne pepper. Cook for another minute to bloom the spices. Add the rice and stir to coat it in the sauce. Let the rice toast lightly for 2–3 minutes.

Step 4

Add the Broth: Pour in the warm broth mixture (the one you prepared earlier) and stir gently. Ensure the rice is evenly distributed. Bring the mixture to a boil, then reduce the heat to low. Let it simmer, uncovered, without stirring, for 15–20 minutes, until the rice is nearly cooked through. You can add a bit more broth or water if it starts to dry out. Though tempting, avoid stirring to allow the bottom to crisp.

Step 5

Add the Seafood & Chicken: Place the chicken and octopus pieces back into the pan and nestle them into the rice. After 10 minutes, add the prawns, mussels, and clams. Push them into the rice and cover the pan with a lid or foil. Let the paella cook for another 5–10 minutes until the prawns turn pink/red and the shellfish have opened up.

Step 6

Finishing Touches: Once everything is cooked, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes. Sprinkle frozen peas over the top and let them warm up with the residual heat. Garnish with freshly chopped parsley and lemon wedges.

Step 7

Serve: Serve the paella family-style right in the pan! Be sure to enjoy with a crisp white wine or sangria if you like.

Original price

Starting at $45.00

$45.00

Shop collection