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Paella A La Valenciana

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Ingredients
  Pork shoulder 1⁄2 Pound, cubed
  Broiler fryer chicken 2 1⁄2 Pound, cut up (Ready To Cook)
  Cooking oil 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Uncooked long grain rice 1 1⁄2 Cup (24 tbs)
  Onion 1 Large, chopped
  Chicken broth 3 Cup (48 tbs)
  Saffron thread 1⁄2 Teaspoon, crushed
  Dried tarragon leaves 1⁄4 Teaspoon, crushed
  Dried oregano leaves 1⁄4 Teaspoon, crushed
  Tomatoes 4 , quartered
  Clams in shell 6 , washed
  Shelled shrimp 8 Ounce (Fresh / Frozen)
  Frozen artichoke hearts 9 Ounce (1 Package)
Directions

Brown the pork, then the chicken in hot oil in large skillet or paella pan. (Electric skillet 350°.)
Sprinkle with 1 teaspoon salt; add garlic.
Reduce heat (300°).
Cover and cook till both are tender, 30 minutes.
Remove from skillet.
Pour off all but 2 tablespoons drippings.
Add rice and onion; cook till golden, stirring frequently.
Combine next 4 ingredients and the remaining 1/2 teaspoon salt.
Pour over rice.
Cover and cook over low heat till rice is almost tender, 20 minutes.
Add tomatoes, clams, shrimp, pork, chicken, and artichokes; cook 15 to 20 minutes longer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Seafood
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
3

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