Paella Valenciana Recipe

Name: Paella Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dry white wine; 2 tablespoons saffron threads; olive oil; ½ cup onion, chopped; 1 cup long grain rice; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 12 lb fresh large shrimp, peeled and deveined; 3 cups chicken stock; 6 ounces boneless chicken breasts, cubed; 1 lb fresh mussels, whole, scrubbed; 1 lb fresh clam, scrubbed; 1 cup frozen peas, defrosted in water; ½ cup fresh beefsteak tomato, chopped; fresh parsley, chopped, for garnish; salt and pepper, to taste

Servings: persons

½ cup dry white wine
2 tablespoons saffron threads
olive oil
½ cup onion, chopped
1 cup long grain rice
1 red bell pepper, chopped
1 green bell pepper, chopped
12 lb fresh large shrimp, peeled and deveined
3 cups chicken stock
6 ounces boneless chicken breasts, cubed
1 lb fresh mussels, whole, scrubbed
1 lb fresh clam, scrubbed
1 cup frozen peas, defrosted in water
½ cup fresh beefsteak tomato, chopped
fresh parsley, chopped, for garnish
salt and pepper, to taste

1
Using a very large frying pan or a paella pan, first coat the pan with olive oil, then preheat the pan for 1 minute on medium high heat.
2
Saute the onion for 2-3 minutes until limp and translucent.
3
Now add the rice; saute until starting to get golden brown, stirring all the time so that the rice will not burn.
4
Add the wine and the saffron and stir till the wine is absorbed.
5
Now add the peppers and mix well.
6
Add 2 cups of the chicken stock, 1/4 cup at a time stirring all the time till the liquid is absorbed into the rice.
7
Repeat the process till all of the 2 cups is absorbed.
8
Now add the cubed chicken; stir and then add the shrimp, clams, and mussels, carefully tucking them into the rice so that they will cook with the heat of the rice.
9
Cover the pan and cook for for 8-10 minutes.
10
Remove the cover, add the peas and tomatoes and cook covered for a final 2 minutes.
11
NOTES: This dish can be served as a main dish and should be served with a small salad on the side.
12
This is a great dish to serve on the holiday season--one of the classics from Spain.
13
It will get raves from your guests.
14
Enjoy!

1962

kcal

Calories

Fat

Carbs

403

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 16 ingredients. The key ingredients include: ½ cup dry white wine, 2 tablespoons saffron threads, olive oil, ½ cup onion, chopped, 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.

Paella Valenciana

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