KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Paella Valenciana

Paella Valenciana recipe
photo by:kraft
bueno pues es un delicioso platillo que me encanto ami y atoda mi familia que me la quisiera pasar comiendo este platillo adiario y hojala que sigan teniendo resetas como e...read more
posted by
baracuda2
on 9/8/2005
time
prep:
50 min
total:
1 hr 25 min
servings
total:
12 servings
Magazine Acquisition

What You Need

3
 saffron threads, crushed (pinch)
3
cups  chicken stock or broth
1/4
cup  olive oil
1
 chicken (2-1/2 lb.), skin removed, cut into 12 pieces
5
oz.  pork loin, cut into chunks
4
cloves  garlic, minced
1
medium  onion, chopped
1
lb.  Italian sausage or chipolata, cut into 1-inch pieces
2
cups  valencia or Arborio rice (short grain), uncooked
2
 bay leaves
1
cup  dry white wine (optional)
3
medium  tomatoes, peeled, seeded and chopped
1
tsp.  salt
1
tsp.  pepper
12
medium  shrimp, cleaned
4
oz.  squid rings
6
oz.  monkfish, hake or grouper fillet, skin removed, cut into chunks
8
 clams, rinsed
8
 mussels, rinsed, cleaned
1
cup  frozen green peas
2
medium  red, green and/or yellow bell peppers, cut into thin strips
2
medium  lemons, cut into wedges

Make It

PREHEAT 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 minutes or until onions are crisp-tender. Add rice; cook and stir 5 minutes. Carefully spoon off any excess oil. Stir in bay leaves, wine, tomatoes, salt 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 minutes or until heated through and clams open. Top with the lemon wedges.

Kraft Kitchens Tips

To Halve
This recipe can easily be cut in half. Prepare as directed, cutting all ingredients in half. Makes 6 servings.
Substitute
Prepare as directed, substituting other seafood and fish, such as lobster, scallops and/or halibut.
Substitute
Prepare as directed, substituting frozen green beans for the peas.
K:22293v0:56142
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email