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Paella Valenciana
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Paella Valenciana

1 Hour 25 Minutes
50 Min Prep
1 Hr 25 Min Cook
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.
What You Need
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12 servings
Original recipe yields 12 servings
3 saffron threads, crushed (pinch)
3 cups chicken stock or broth
1/4 cup olive oil
1 broiler-fryer chicken (2-1/2 lb.), skin removed, cut into 12 pieces
5 oz. pork loin, cut into chunks
4 cloves garlic, minced
1 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
3 tomatoes, peeled, seeded and chopped
1 tsp. ground black pepper
12 uncooked medium shrimp, peeled, deveined
4 oz. squid rings
1 monkfish filet (6 oz.), skin removed, cut into chunks
8 clams, rinsed
8 mussels, cleaned, scrubbed with beards removed, rinsed, cleaned
1 cup frozen peas, thawed
1 each green and red bell pepper, cut into thin strips
2 lemon s, cut into wedges
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 400°F.
2
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.
3
Place paella carefully in oven. Add enough remaining chicken stock to cover ingredients in pan. Top with the peas and bell peppers; cover.
4
Bake 35 min. or until heated through and clams open. Top with the lemon wedges.
Kitchen 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 or scallops and halibut or grouper.
Substitute
Substitute frozen green beans for the peas.
Substitute
Prepare as directed, substituting 1 can (14-1/2 oz.) chopped or crushed tomatoes, drained, for the 3 chopped fresh tomatoes.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 680mg
30%
Total Carbohydrates 36g
13%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 29g
58%
Vitamin A
25%
Vitamin C
50%
Calcium
6%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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