Authentic Paella Valenciana Recipe

In a large paella pan or wide shallow skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.

Add the chicken, rabbit (if using), and chorizo to the pan. Cook until browned and cooked through.

Push the meat to one side of the pan and add the sliced bell peppers, diced tomato, peas, green beans, and artichoke hearts. Cook for a few minutes until vegetables are slightly softened.

Pour in the chicken broth and add the saffron threads and smoked paprika. Stir well to combine.

Sprinkle the rice evenly over the pan. Gently stir to distribute the ingredients evenly.

Allow the mixture to come to a simmer, then reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is cooked through and almost all the liquid has been absorbed.

Arrange the mussels, clams, and prawns on top of the rice. Cover the pan with a lid or aluminum foil, and cook for an additional 5-10 minutes, or until the shellfish have opened and the prawns are cooked.

Remove from heat and let it rest for a few minutes before serving. Season with salt and pepper to taste.

Serve the paella directly from the pan, garnished with lemon wedges if desired.