Paella Valenciana

Name: Paella Valenciana
Cuisine: Spanish
Ingredients: ½ cup dried Nora peppers, stemmed and seeded; 3 tablespoons olive oil; 2 large tomatoes, seeded and chopped, plus 2 ripe medium tomatoes, seeded, then grated on a box grater; 6 cups chicken broth; ¼ teaspoon saffron threads, crushed; 1 pound boneless chicken thighs, cut into 2-inch pieces; 2 teaspoons kosher salt; 2 bell peppers, seeded and sliced into strips; 1 clove garlic, minced; 1 teaspoon sweet paprika; 2 cups Bomba rice; 2 tablespoons chopped fresh parsley

Preparation info

Yield:
6
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Paella Valenciana is the original paella dish and was traditionally made with rabbit, chicken, and a few types of beans. The recipe here is a variation on the original paella and not only includes chicken, but also seafood and vegetables. The addition of the salmorra gives the broth a nice, deep flavor.

Ingredients

½ cup dried Nora peppers, stemmed and seeded
3 tablespoons olive oil
2

Europe
Spain
Main course
Gluten-free

Method

To make the salmorra, place the Nora peppers in a small bowl of hot water to rehydrate. Once softened, chop well and add to a large saucepan with 1 tablespoon of the oil and the chopped tomatoes. Cook over medium-low heat until the sauce thickens and achieves the consistency of marmalade. Using a handheld immersion blender, puree until smooth. Add the chicken broth and bring to a simmer.