Paella Valenciana

7
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Moderate
Bring it to the table in a paella pan, garnished with flat-leaf parsley and lemon wedges.

Ingredients

reduced-sodium chicken broth

3½ cup(s)

saffron

tsp, threads

cayenne pepper

tsp, (or to taste)

olive oil

2 tsp

uncooked onion(s)

1 medium, white, chopped

garlic clove(s)

2 medium clove(s), chopped

uncooked shrimp

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

uncooked boneless skinless chicken breast(s)

1 pound(s), cubed

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 (or other brands)

uncooked asparagus

1 pound(s), Steamed and cut into 1-inch lengths

Instructions

  1. Preheat the oven to 325°F. In a medium saucepan, combine the broth, saffron, and cayenne; bring to a boil.
  2. Meanwhile, heat the oil in a very large nonstick skillet or paella pan over medium-high heat. Add the onion and garlic and cook, stirring, until they begin to color, about 2 minutes. Add the shrimp and the chicken; cook until the shrimp turn pink and the chicken begins to brown, about 1 minute. Add the rice and cook, stirring, 1 minute. Add the broth mixture and the wine, then stir in the sausage and asparagus; bring back to a boil. Reduce the heat to medium and cook 5 minutes.
  3. Transfer the pan to the oven. Bake until the liquid is absorbed and the rice is tender, about 15 minutes. Serve at once.

Notes

This traditional dish from the Valencia region of Spain can be a real showstopper when you serve it in the authentic Spanish manner.Lacking a paella pan? you can use a skillet, at least 12 inches but preferably 14 to 15 inches, with ovenproof handles.

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