Paella valencia Recipe

Name: Paella valencia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lemon; 1 14 ounces peas; 2 chicken thighs; 1 fluid ounce chicken stock; 1 -2 clove garlic, crushed; 1 fluid ounce olive oil; pepper; 4 12 ounces rice; 1 saffron thread; 1 onion, chopped; 2 -3 ounces seafood; salt

Servings: persons

12 lemon
1 14 ounces peas
2 chicken thighs
1 fluid ounce chicken stock
1 -2 clove garlic, crushed
1 fluid ounce olive oil
pepper
4 12 ounces rice
1 saffron thread
1 onion, chopped
2 -3 ounces seafood
salt

1
For chicken thighs use chicken breasts.
2
for peas use frozen peas, try to use ready made seafood from the supermarket or make your own by buying squid, prawns, mussels and clams.
3
Heat the oil into a large pan (wok),add the chicken, onion and garlic, fry until golden.
4
Add rice and cook for 1 minute, stirring continuously.
5
Add the stock and crushed saffron, cook for 15 minutes.
6
Add the seafood mix and continue cooking until all the liquid is absorded.
7
Stir in peas and season.
8
Turn off the heat, cover and leave to settle for 10 minutes.
9
Cut lemon into wedges.
10
Serve paella garnished with lemon wedges and warm brown bread.

865

kcal

Calories

Fat

123

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 12 ingredients. The key ingredients include: 12 lemon, 1 14 ounces peas, 2 chicken thighs, 1 fluid ounce chicken stock, and more.

Yes, Paella valencia 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 valencia

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