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    You are in: Home / Recipes / Paella a La Valenciana Recipe
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    Paella a La Valenciana

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    spyranch's Note:

    Worth the work, and will feed a hearty sized family gathering. Everything but the rice can be prepared ahead ot time, then just before guests arrive or the family washes up, heat to boiling, add rice and cook. Save defrosted peas until rice is about 1/2 to 3/4 done then add peas to the pot: that way they don't fall apart. This is a dish that will create tastebud memories for your children they will carry into did for me!

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    1. 1
      Cut chicken, pork spareribs and pork sausage in small pieces prior to frying. Pour oil into deep stock pan and heat for frying. In the oil, fry chicken pieces, remove. Then brown spareribs and remove. Then fry sausage till brown and remove. Then add onion to oil and allow to wilt. Add garlic, tomato sauce, paprika, chicken, spareribs, sausages, and broth. If you are using canned shrimp you can use the liquid from the can as well. Add pepper and salt to taste, cover and cook 15 minutes. THIS IS THE POINT AT WHICH YOU MAY DELAY COOKING, IF DESIRED. Break saffron strands into pieces prior to adding to the mixture. About 50 minutes before serving time, bring mixture to a rolling boil, add all the other ingredients and cook over low heat until moisture is absorbed. When cooked, uncover and let stand 10 minutes before serving. Serve on platter or take the pot to the table and serve from it.

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    Nutritional Facts for Paella a La Valenciana

    Serving Size: 1 (368 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 751.7
    Calories from Fat 501
    Total Fat 55.6 g
    Saturated Fat 15.0 g
    Cholesterol 225.3 mg
    Sodium 1046.3 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 1.5 g
    Sugars 2.9 g
    Protein 53.1 g

    The following items or measurements are not included:

    saffron strands

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