Paella Valencia
Sure to please everyone with memories of the Mediterranean
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Servings: 8 Servings
Calories: 4717kcal
Ingredients
- 2 oz Olive Oil
- 3 Cups Rice
- 3¾ Cups Chicken Stock well seasoned and warm
- 2 Large Pinches Saffron
- 1 each Onion Large Dice,
- 3 Cloves Garlic Chopped
- 1½ Lb Chicken Pieces (with bone)
- 4 oz Chorizo Sliced
- 1 each Bay Leaf
- 1 each Sprig Thyme
- 1 each Green Pepper (or half red and ½ green
- 2 each Tomatoes cut into ¼‘s lengthwise
- 8 oz Shrimp
- 1 Lb Mussels, Clams or Baby Scallops, selected according to market or taste
- 12 each Green Olives
- 3 oz Peas frozen
- 2 each Lemons cut into ¼‘s
- ½ Bunch Parsley chopped (keeping 1 sprig for garnishing)
- Salt and Pepper
Instructions
- Heat a skillet or paella pan on medium heat.
- In the meantime, wash the rice well and soak the saffron threads in the chicken stock.
- Heat the oil in the pan and saute the chicken and chorizo until nicely browned.
- Add the onion and garlic, stirring for 2 minutes.
- Follow with the rice, cooking and stirring until transluscent.
- Add the chicken stock, bring to a simmer and then add the bay leaf and thyme.
- Sir in the peppers and tomato and place a lid on the pot.
- At this point the dish can be placed in the oven at 350F for 20 minutes or left on a very low flame on the stove to complete cooking.
- Next, season to taste with the salt and pepper, stir in the olives and peas, then place the seafood on top, returning the lid and putting in the oven for a further 15 minutes.
- When the seafood is cooked, arrange attractively and complete by garnishing with the lemon and parsley.
Changing Ingredients
- Ingredients can be adjusted to your liking and availability, such as adding lobster, removing shellfish etc.
Nutrition
Calories: 4717kcal | Carbohydrates: 504g | Protein: 247g | Fat: 178g | Saturated Fat: 44g | Cholesterol: 1081mg | Sodium: 5632mg | Potassium: 3781mg | Fiber: 13g | Sugar: 20g | Vitamin A: 4536IU | Vitamin C: 116mg | Calcium: 699mg | Iron: 31mg