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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    beach bum in the Philippines's Note:

    Paella can be made many different ways. You can put almost anything into the dish. You can have a meat paella or a seafood paella or combination of both. The most important item you can not do without is the saffron. It is expensive, but an absolute must-have ingredient.

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    1. 1
      Using a very large frying pan or a paella pan, first coat the pan with olive oil, then preheat the pan for 1 minute on medium high heat.
    2. 2
      Sauté the onion for 2-3 minutes until limp and translucent. Now add the rice; sauté until starting to get golden brown, stirring all the time so that the rice will not burn.
    3. 3
      Add the wine and the saffron and stir till the wine is absorbed.
    4. 4
      Now add the peppers and mix well. Add 2 cups of the chicken stock, 1/4 cup at a time stirring all the time till the liquid is absorbed into the rice. Repeat the process till all of the 2 cups is absorbed.
    5. 5
      Now add the cubed chicken; stir and then add the shrimp, clams, and mussels, carefully tucking them into the rice so that they will cook with the heat of the rice. Cover the pan and cook for for 8-10 minutes. Remove the cover, add the peas and tomatoes and cook covered for a final 2 minutes.
    6. 6
      NOTES: This dish can be served as a main dish and should be served with a small salad on the side.
    7. 7
      This is a great dish to serve on the holiday season--one of the classics from Spain. It will get raves from your guests.
    8. 8

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    Nutritional Facts for Paella Valenciana

    Serving Size: 1 (721 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.0
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 2.6 g
    Cholesterol 189.3 mg
    Sodium 805.0 mg
    Total Carbohydrate 63.4 g
    Dietary Fiber 3.8 g
    Sugars 8.5 g
    Protein 59.1 g

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