Paella Valenciana Recipe

Name: Paella Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 saffron threads, crushed (pinch); 3 cups chicken stock or broth; 1/4 cup olive oil; 1 broiler-fryer chicken (2-1/2 lb.), skin removed, cut into 12 pieces; 5 oz. pork loin, cut into chunks; 4 cloves garlic, minced; 1 onion, chopped; 1 lb. Italian sausage or chipolata, cut into 1-inch pieces; 2 cups valencia or Arborio rice (short grain), uncooked; 2 bay leaves; 1 cup dry white wine; 3 tomatoes, peeled, seeded and chopped King Sooper's 1 lb For $0.99 thru 02/09; 1 tsp. ground black pepper; 12 uncooked medium shrimp, peeled, deveined; 4 oz. squid rings; 1 monkfish filet (6 oz.), skin removed, cut into chunks; 8 clams, rinsed; 8 mussels, cleaned, scrubbed with beards removed, rinsed, cleaned; 1 cup frozen peas, thawed; 1 each green and red bell pepper, cut into thin strips; 2 lemons, cut into wedges Safeway 4 ct For $5.00 thru 02/09

Servings: persons

3 saffron threads, crushed (pinch)
3 cups chicken stock or broth
1/4 cup olive oil
1 broiler-fryer chicken (2-1/2 lb.), skin removed, cut into 12 pieces
5 oz. pork loin, cut into chunks
4 cloves garlic, minced
1 onion, chopped
1 lb. Italian sausage or chipolata, cut into 1-inch pieces
2 cups valencia or Arborio rice (short grain), uncooked
2 bay leaves
1 cup dry white wine
3 tomatoes, peeled, seeded and chopped King Sooper's 1 lb For $0.99 thru 02/09
1 tsp. ground black pepper
12 uncooked medium shrimp, peeled, deveined
4 oz. squid rings
1 monkfish filet (6 oz.), skin removed, cut into chunks
8 clams, rinsed
8 mussels, cleaned, scrubbed with beards removed, rinsed, cleaned
1 cup frozen peas, thawed
1 each green and red bell pepper, cut into thin strips
2 lemons, cut into wedges Safeway 4 ct For $5.00 thru 02/09

1
Heat oven to 400F.
2
Stir saffron into chicken stock; set aside.
3
Heat oil in paella pan or very large ovenproof skillet on medium-high heat.
4
Add chicken and pork; cook until chicken is lightly browned, turning meat occasionally.
5
Add garlic, onion and sausage; cook and stir 5 min.
6
or until onions are crisp-tender.
7
Add rice; cook and stir 5 min.
8
Carefully spoon off any excess oil.
9
Stir in bay leaves, wine, tomatoes, and pepper.
10
Bring to boil.
11
Add half of the chicken stock.
12
Bring to boil.
13
Add shrimp, squid, monkfish, clams and mussels; mix well.
14
Place paella carefully in oven.
15
Add enough remaining chicken stock to cover ingredients in pan.
16
Top with the peas and bell peppers; cover.
17
Bake 35 min.
18
or until heated through and clams open.
19
Top with the lemon wedges.

1286

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 saffron threads, crushed (pinch), 3 cups chicken stock or broth, 1/4 cup olive oil, 1 broiler-fryer chicken (2-1/2 lb.), skin removed, cut into 12 pieces, and more.

Yes, Paella 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.

That's it — enjoy your meal!

Paella Valenciana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions