Paella A La Valenciana Recipe

Name: Paella A La Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 1/4 kg pork; 3 garlic cloves; 1/2 chopped onion; 1 tablespoon tomato puree; 1/2 kg rice; 1/2 kg shrimp, shelled; 1/2 chicken; 100 g chorizo sausage (spanish sausage); 3 green peppers, sliced; 1 cup peas; 1 bay leaf; salt and pepper; 1 liter water; 2 links chopped pork sausage; 1/2 cup squid, chopped; 1/2 cup crawfish, chopped; 3 artichoke hearts; 1/4 kg cockles

Servings: persons

1/4 cup oil
1/4 kg pork
3 garlic cloves
1/2 chopped onion
1 tablespoon tomato puree
1/2 kg rice
1/2 kg shrimp, shelled
1/2 chicken
100 g chorizo sausage (spanish sausage)
3 green peppers, sliced
1 cup peas
1 bay leaf
salt and pepper
1 liter water
2 links chopped pork sausage
1/2 cup squid, chopped
1/2 cup crawfish, chopped
3 artichoke hearts
1/4 kg cockles

1
boil the cockles until all the shells are opened, and keep the water.
2
Heat the oil and fry all the ingredients except the cockles and rice.
3
Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
4
add the cockles.
5
place the pan on a hot plate and cook slowly until rice is tender.
6
allow to rest for 20 minutes before serving.

1189

kcal

Calories

Fat

138

Carbs

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.

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

You need 19 ingredients. The key ingredients include: 1/4 cup oil, 1/4 kg pork, 3 garlic cloves, 1/2 chopped onion, and more.

Yes, 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.

Paella A La Valenciana

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