Photo of Paella Valenciana by WW

Paella Valenciana

Total Time
40 min
15 min
25 min
This traditional dish from the Valencia region of Spain can be a real showstopper when you bring it to the table in a paella pan, garnished with flat-leaf parsley and lemon wedges so your guests can squeeze over. It features shrimp, chicken, and sausage, lots of onion and asparagus, as well as luxurious saffron threads, and you can make it in under an hour. It's so delicious, you'll want to serve it in this unforgettable way. But what if you don't happen to have a paella pan? You can use a large skillet instead, at least 12 inches but preferably 14 to 15 inches, with ovenproof handles.


Reduced-sodium chicken broth

3½ cup(s)

Cayenne pepper



tsp, threads

Olive oil

2 tsp

Uncooked onion(s)

1 medium, white, chopped


2 medium clove(s), chopped

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 3⁄4-inch cubes

Uncooked shrimp

1 pound(s), medium shrimp, peeled and deveined

Uncooked arborio rice

2 cup(s), or other short-grained rice

White wine

½ cup(s), dry

Uncooked turkey sausage(s)

¼ pound(s), smoked variety, thinly sliced

Uncooked asparagus

1 pound(s), steamed and cut into 1-inch pieces

Fresh parsley

¼ cup(s), chopped

Lemon wedge(s)

8 wedge(s)


  1. Preheat oven to 325°F. In medium saucepan, bring broth, cayenne, and saffron to boil. Set aside.
  2. Meanwhile, in very large nonstick heatproof skillet or paella pan, heat oil over medium-high. Add onion and garlic and cook, stirring often, until onion starts to turn translucent, about 2 minutes. Add chicken and shrimp. Cook, tossing occasionally, until chicken begins to brown and shrimp turn pink, about 1 minute. Add rice and cook, stirring constantly, until heated through, about 1 minute. Add reserved broth and wine, then stir in sausage and asparagus and return to boil. Reduce heat to medium and cook for 5 minutes.
  3. Transfer skillet to oven. Bake until liquid is absorbed and rice is tender, about 15 minutes. Garnish paella with chopped parsley and serve with lemon wedges.
  4. Serving size: 1⁄8 of recipe