Paella Valenciana Recipe

Name: Paella Valenciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 1 (2 1/2- to 3-pound) broiler-fryer, cut up; 1 pound boneless pork, cut into 1-inch cubes; 3 cloves garlic, crushed; 1/2 pound red snapper, cut into 2-inch pieces; 1/2 pound medium shrimp, peeled and deveined; 1/2 pound fresh crab meat, drained and flaked; 4 ounces fresh small scallops; 4 ounces fresh Select oysters, drained; 1 medium onion, chopped; 1 medium-size green pepper, chopped; 1 quart chicken broth; 1 small tomato, peeled and chopped; 2 1/2 cups uncooked regular rice; 2 bay leaves; Dash of ground saffron; 1 drop yellow food coloring; 1 tablespoon salt; 1/4 teaspoon pepper; 1 (10-ounce) package frozen English peas; 1 (4-ounce) jar whole pimiento, drained and cut into strips; 1/2 cup Chablis or other dry white wine; Lemon wedges (optional)

Servings: persons

3/4 cup olive oil
1 (2 1/2- to 3-pound) broiler-fryer, cut up
1 pound boneless pork, cut into 1-inch cubes
3 cloves garlic, crushed
1/2 pound red snapper, cut into 2-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh crab meat, drained and flaked
4 ounces fresh small scallops
4 ounces fresh Select oysters, drained
1 medium onion, chopped
1 medium-size green pepper, chopped
1 quart chicken broth
1 small tomato, peeled and chopped
2 1/2 cups uncooked regular rice
2 bay leaves
Dash of ground saffron
1 drop yellow food coloring
1 tablespoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen English peas
1 (4-ounce) jar whole pimiento, drained and cut into strips
1/2 cup Chablis or other dry white wine
Lemon wedges (optional)

1
Heat oil in an 8 1/2-quart ovenproof Dutch oven. Add chicken, pork, and garlic; cook until chicken and pork are browned on all sides. Add red snapper, shrimp, crab meat, scallops, oysters, onion, and green pepper; cover and cook over medium heat 20 minutes or until snapper is fork tender. Add broth, tomato, and rice; bring mixture to a boil. Stir in bay leaves, saffron, food coloring, salt, and pepper; reduce heat, and cook over medium heat 10 minutes, stirring occasionally. Cover and bake at 350u00b0 for 15 minutes. Remove bay leaf.
2
Cook peas according to package directions; stir in pimiento. Spoon paella in center of platter and surround with peas. Sprinkle wine over paella; garnish with lemon wedges, if desired.
3
Note: 1/4 teaspoon ground saffron may be added for more flavor and color.

1449

kcal

Calories

Fat

100

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 23 ingredients. The key ingredients include: 3/4 cup olive oil, 1 (2 1/2- to 3-pound) broiler-fryer, cut up, 1 pound boneless pork, cut into 1-inch cubes, 3 cloves garlic, crushed, 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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