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Paella Valenciana

Taste.of.Spain's picture
  Chicken 5 Pound
  Olive oil 1⁄2 Cup (8 tbs)
  Tomato 1 Small
  Garlic clove 1 Medium
  Green beans 1 Cup (16 tbs)
  Peas 3⁄4 Cup (12 tbs)
  Boiling water 5 Cup (80 tbs)
  Paprika 1 Tablespoon
  Saffron 1 Pinch
  Snails 12
  Rice 2 Cup (32 tbs)
  Salt To Taste

Put 5 cups water to boil.
Cut chicken into very small serving pieces, dry pieces with a towel, sprinkle with salt, and fry in very hot olive oil in a medium-sized pan.
When chicken has browned for 5 minutes, add the tomato, the garlic, the beans broken into pieces 1-2 inches long, and the peas.
Stir while frying for 1 minute.
Remove pan from fire to mix in paprika, and on returning it to fire, pour in, boiling water.
When the mixture boils again, dilute saffron in a little of the boiling liquid and add it with the snails.
Salt to taste and let it all cook over a slow fire 15 minutes.
Put a little more water to boilon the side.
When the snails and chicken are done, add a little boiling water to make up for what has been lost in the cooking.
Bring it to a rapid boil on a hot fire.
Add rice.
Let it cook rapidly 2-3 minutes, then continue cooking another 10-12 minutes over a low fire.
When the rice is done, leave it over the lowest possible heat for another 5 minutes to dry.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1761 Calories from Fat 827

% Daily Value*

Total Fat 92 g142%

Saturated Fat 22.2 g111.2%

Trans Fat 0 g

Cholesterol 424.9 mg141.6%

Sodium 554.5 mg23.1%

Total Carbohydrates 85 g28.3%

Dietary Fiber 5.3 g21%

Sugars 3 g

Protein 139 g277.6%

Vitamin A 60.6% Vitamin C 28.1%

Calcium 12.4% Iron 55%

*Based on a 2000 Calorie diet

Paella Valenciana Recipe