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Paella Valenciana

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Total Time

12 servings

Get out the delicious saffron threads to make this Paella Valenciana. Our Paella Valenciana recipe makes it simple to impress a big crowd of guests.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Stir saffron into chicken stock; set aside. Heat oil in paella pan or very large ovenproof skillet on medium-high heat. Add chicken and pork; cook until chicken is lightly browned, turning meat occasionally. Add garlic, onion and sausage; cook and stir 5 min. or until onions are crisp-tender. Add rice; cook and stir 5 min. Carefully spoon off any excess oil. Stir in bay leaves, wine, tomatoes, and pepper. Bring to boil. Add half of the chicken stock. Bring to boil. Add shrimp, squid, monkfish, clams and mussels; mix well.
  • Place paella carefully in oven. Add enough remaining chicken stock to cover ingredients in pan. Top with the peas and bell peppers; cover.
  • Bake 35 min. or until heated through and clams open. Top with the lemon wedges.

Special Equipment Needed

Please use alcohol responsibly.

To Halve

This recipe can easily be cut in half. Prepare as directed, cutting all ingredients in half. Makes 6 servings.


Prepare as directed, substituting other seafood and fish, such as lobster or scallops and halibut or grouper.


Substitute frozen green beans for the peas.


Prepare as directed, substituting 1 can (14-1/2 oz.) chopped or crushed tomatoes, drained, for the 3 chopped fresh tomatoes.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 380
Total fat 14g
Cholesterol 95mg
Sodium 680mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 3g
Protein 29g
% Daily Value
Vitamin A 25 %DV
Vitamin C 50 %DV
Calcium 6 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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