Paella Valenciana Recipe

Name: Paella Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 big onion, peeled and chopped; 1 small red bell pepper, seeded and chopped; 1 small yellow bell pepper, seeded and chopped; 2 cloves garlic chopped; 1/2 kg boneless, skinless chicken thighs, cut into bite-size pieces; 1 cup Spanish chorizo chopped; 1 cup smoked pork ribs cut into bite-size pieces; 4-5 cherry tomatoes; 1/2 teaspoon saffron threads or 1 pack of paella spice mix (i like to use Carmencita); 1/3 cup olive oil; 3 cups short-grain Spanish rice or other short-grain rice; 1 small octopus, previosly cooked; 1 cup cleaned squid; 3 cups shrimp, peeled and deveined; 8 jumbo shrimps; 1 cup pea pods; 4-5 cups hot water

Servings: persons

1 big onion, peeled and chopped
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
2 cloves garlic chopped
1/2 kg boneless, skinless chicken thighs, cut into bite-size pieces
1 cup Spanish chorizo chopped
1 cup smoked pork ribs cut into bite-size pieces
4-5 cherry tomatoes
1/2 teaspoon saffron threads or 1 pack of paella spice mix (i like to use Carmencita)
1/3 cup olive oil
3 cups short-grain Spanish rice or other short-grain rice
1 small octopus, previosly cooked
1 cup cleaned squid
3 cups shrimp, peeled and deveined
8 jumbo shrimps
1 cup pea pods
4-5 cups hot water

1
Prepare all the ingredients
2
In a medium-size paella pan over medium-high heat, heat the olive oil.
3
Add the chorizo and fry for about 5 minutes.
4
Add the pork ribs and cook for another 5 minutes.
5
Add also the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes;
6
Add the onion and saute until just start to tenderize, 3 to 4 minutes;
7
Add the peppers and garlic, and saute for more 3 to 4 minutes;
8
Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
9
Add the saffron or the paella seasoning;
10
Add enough of hot water to the pan to just cover the rice, and bring the liquid to a boil.
11
Reduce the heat to medium, and simmer for 10 minutes;
12
Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes.
13
Put more hot water if needed;
14
Add the jumbo shrimp, cherry tomatoes and peas over the rice, cover with aluminum foil, and continue simmering until the seafood is cooked, for about 6 to 8 minutes.
15
Remove the cooked paella from the heat and let rest for 5 minutes before serving.
16
Sprinkle some olive oil on top.

1458

kcal

Calories

Fat

118

Carbs

149

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 17 ingredients. The key ingredients include: 1 big onion, peeled and chopped, 1 small red bell pepper, seeded and chopped, 1 small yellow bell pepper, seeded and chopped, 2 cloves garlic 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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