Paella Valenciana Recipe

Name: Paella Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces extra-virgin olive oil; 4 ounces pork loin, cut in chunks; 6 ounces chicken breast, cut in chunks; 4 garlic cloves, minced; 1 bay leaf; 1 onion, julienned; 1 green pepper, cut in strips; 8 ounces white wine; 1 tomato peeled, seeded, and chopped; Pinch saffron; 1 teaspoon salt; Freshly ground black pepper, to taste; 10 ounces uncooked Valencia or other short grain rice; 20 ounces chicken stock; 6 ounces peeled and deveined medium shrimp; 4 ounces scallops; 4 ounces squid rings; 4 ounces grouper fillet, cut into chunks; 6 littleneck clams; 6 mussels; 6 ounces cooked green peas; 6 pimento (roasted pepper) strips; 6 white asparagus spears; 1 lemon, cut into wedges

Servings: persons

4 ounces extra-virgin olive oil
4 ounces pork loin, cut in chunks
6 ounces chicken breast, cut in chunks
4 garlic cloves, minced
1 bay leaf
1 onion, julienned
1 green pepper, cut in strips
8 ounces white wine
1 tomato peeled, seeded, and chopped
Pinch saffron
1 teaspoon salt
Freshly ground black pepper, to taste
10 ounces uncooked Valencia or other short grain rice
20 ounces chicken stock
6 ounces peeled and deveined medium shrimp
4 ounces scallops
4 ounces squid rings
4 ounces grouper fillet, cut into chunks
6 littleneck clams
6 mussels
6 ounces cooked green peas
6 pimento (roasted pepper) strips
6 white asparagus spears
1 lemon, cut into wedges

1
Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden.
2
Then, add garlic, bay leaf, onion, and green pepper.
3
Saute until onions are transparent.
4
Add white wine, tomato, saffron, salt, and pepper.
5
Bring to a boil for 3 minutes.
6
Then, add rice and chicken stock and bring to a boil.
7
Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.
8
Garnish with peas, pimentos, asparagus, and lemon wedges.

1163

kcal

Calories

Fat

108

Carbs

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

Saved locally in your browser — visible only to you.

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: 4 ounces extra-virgin olive oil, 4 ounces pork loin, cut in chunks, 6 ounces chicken breast, cut in chunks, 4 garlic cloves, minced, 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