Chicken And Seafood Rice(Paella A La Valenciana) Recipe

Name: Chicken And Seafood Rice(Paella A La Valenciana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. chicken broth; 1/2 tsp. saffron; 1 onion, chopped; 2 small chickens; salt; 1/2 c. olive oil; 1/4 lb. Spanish chorizo sausage (1/4-inch slices); 1 large pork chops, diced; 1/4 lb. cured ham, diced; 4 scallions, chopped; 4 cloves garlic, minced; 2 red pimientos (homemade or imported), diced; 1 lb. small or medium shrimp, shelled; 4 lobsters tails, split or 8 king crab claws; 3 c. short grain rice; 5 Tbsp. chopped parsley; 1 bay leaf; 1/2 c. dry white wine; 1 Tbsp. lemon juice; 1/4 lb. fresh or frozen peas; 18 clams (available at room temperature); 18 small mussels; lemon wedges (for garnish); chopped parsley (for garnish)

Servings: persons

6 c. chicken broth
1/2 tsp. saffron
1 onion, chopped
2 small chickens
salt
1/2 c. olive oil
1/4 lb. Spanish chorizo sausage (1/4-inch slices)
1 large pork chops, diced
1/4 lb. cured ham, diced
4 scallions, chopped
4 cloves garlic, minced
2 red pimientos (homemade or imported), diced
1 lb. small or medium shrimp, shelled
4 lobsters tails, split or 8 king crab claws
3 c. short grain rice
5 Tbsp. chopped parsley
1 bay leaf
1/2 c. dry white wine
1 Tbsp. lemon juice
1/4 lb. fresh or frozen peas
18 clams (available at room temperature)
18 small mussels
lemon wedges (for garnish)
chopped parsley (for garnish)

1
Heat the broth with the saffron and simmer 15 minutes.
2
Cut the chicken into small serving pieces, the whole breast in 4 parts. Sprinkle with salt.
3
In a metal paella pan, with about a 15-inch base, heat the oil.
4
Add the chicken pieces and fry over high heat until golden.
5
Remove to a warm platter.
6
Add the chorizo, pork and ham to the pan and stir-fry about 10 minutes.
7
Add the chopped onion, scallions, garlic and pimientos and saute until the onion is wilted.
8
Add the shrimp and the lobster and saute about 3 minutes more or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven).
9
Remove the shrimp and lobster to the platter with the chicken.
10
Add the rice to the pan and stir to coat it well with the oil.
11
Sprinkle in the 5 tablespoons chopped parsley and the bay leaf.
12
Stir in the chicken broth, boiling the wine, lemon juice and peas.

1821

kcal

Calories

Fat

151

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 6 c. chicken broth, 1/2 tsp. saffron, 1 onion, chopped, 2 small chickens, and more.

Yes, Chicken And Seafood Rice(Paella A La Valenciana) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Seafood Rice(Paella A La Valenciana)

How did you like this recipe?

Frequently Asked Questions