There is no dish more closely associated with Valencia than paella. The word paella is itself a Valencian word and means “frying pan”, which specifically refers to the vessel in which paella is made. Traditionally, Valencian paella is made with rabbit, chicken, lima beans, and broad beans. We have adapted the ingredient list slightly, featuring shrimp instead of rabbit, which can be difficult to find in some grocery stores. We found the pan a bit crowded with broad beans, but if you plan to double this recipe you can easily add them to the second pan instead of shrimp in Step 4.
Paella Valenciana
Ingredients
- 1 tsp vegetable oil
- 1 small onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 large pinch saffron threads, crumbled
- 1 cup long grain white rice
- 1 cup chicken stock
- 1 tbsp sherry vinegar
- 8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 oz spanish chorizo, cut into ½-inch pieces
- 10 oz peeled, deveined shrimp
- ¾ cup lima or butter beans, drained and rinsed
- 2 tbsp chopped fresh parsley
Directions
1) Heat vegetable oil in a large skillet over medium heat until shimmering. Add the onion and saute for 5 minutes until softened. Add the garlic, tomato paste, paprika, saffron, and 1 tsp salt to the pan. Cook for 1 minute, stirring frequently.
2) Transfer onion mixture to a Suvie pan with the rice, chicken stock, and sherry vinegar. Stir to combine.
3) Season chicken pieces all over with salt and pepper. Scatter chicken and chorizo over the rice. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule. Set a timer to go off 20 minutes before the cook finishes (see step 4 below).
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
4) Twenty minutes before the paella is done cooking, season the shrimp with salt and pepper. Remove pan from Suvie and arrange shrimp on top of the chicken. Return pan to Suvie and continue to cook.
5) Once the paella is done cooking, transfer to a large bowl and stir in the lima beans. Season paella to taste with salt and pepper. Garnish with parsley and serve.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 300, Total Fat 11g, Total Carbohydrates 26g, Total Sodium 530mg, Total Protein 22g
