Hi r/recipes. We just posted our recipe for a traditional, Valencian, seafood Paella. Thought you might like it

The blog post detailing the recipe is here: http://ift.tt/2jo16EA

I've also reproduced part of it below:

Traditional Valencian Paella Recipe - 2 People

• 1 cup uncooked Valencian Rice or 2/3 cup if using Bomba
• 2 cups chicken stock
• 10 threads saffron dissolved in a little white wine
• 4 tablespoons, or more, olive oil, to cover bottom of pan
• 2 pieces of chicken such as a thigh, 1 piece per person
• 1- 2 chorizo, such as Bilbao or Palacios, 1 per person
• 1 teaspoon Spanish sweet pimentón (paprika) per person
• 3 cloves garlic per person, minced
• ¼ cup chopped onion per person
• 1/2 cup grated tomato (cut in half, grate and discard the skin) per person
• 1/4 cup chopped piquillo peppers
• 1/2 cup Marinated Artichoke Hearts
• 2 shrimp or prawns per person
• 2-4 small clams and/or mussels per person
• Red piquillo peppers cut in strips
• Blanched Green beans, or peas
• Optional: Cooked white Spanish beans such as alubias de la granja or judión
• Lemon wedges and chopped parsley for garnish
• Salt and paprika to taste

Instructions

1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine.
2. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown then add chorizo and cook until heated.
3. Next add garlic and onions and sauté until translucent. Add the paprika and grated tomato. Stir while cooking for a few minutes.
4. Add the rice, stirring until well coated with oil. Toast rice slightly
5. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan.
6. Now the rice should be level and you will not need to stir from this point on. Adjust the heat to maintain a nice simmer.
7. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams.
8. Once the rice is cooked, add the shrimp or prawns tucking them down into the rice. If cooked set on top of rice to re-heat
9. Then the piquillo peppers, green beans and peas. During this time the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt.
10. Set aside to “rest” for 5-1 0 minutes. Sprinkle with chopped parsley, Garnish with lemon wedges and serve. Aioli goes great on paella as well!

bon appetit