You are here

Paella Valenciana

food.master's picture
Ingredients
  Salad oil 1⁄3 Cup (5.33 tbs)
  Whole chicken breasts/4 thawed frozen split chicken breasts 2 , split
  Chicken legs 4
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned chicken broth 28 Ounce (2 Cans, 14 Ounce Each)
  Pepper 1 Teaspoon
  Salt 3 1⁄2 Teaspoon
  Dried tarragon 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Saffron 1 Teaspoon
  Uncooked regular rice 2 Cup (32 tbs)
  Canned tomatoes 17 Ounce (1 Can, 303 Size / 2 Cups)
  Chorizos/Pepperoni 3 (Spanish Sausages)
  Shelled shrimp 1 1⁄2 Pound
  Littleneck clams/Mussels 12
  Frozen peas 10 Ounce (1 Package)
  Canned artichoke hearts 7 Ounce (1 Can)
Directions

In salad oil in Dutch oven saute chicken pieces until golden brown on all sides; remove and set aside.
In same oil, saute onion and garlic till they are golden.
Then add chicken broth, pepper, salt, tarragon, paprika, and saffron; bring to a boil.
Now add rice; cook, covered, over medium heat till about half of liquid has been absorbed.
Next add tomatoes, sliced chorizos, shrimp, and chicken.
Simmer, covered for about 30 minutes or until rice is almost dry.
Meanwhile, steam clams or mussels in a little water until their shells pop open -- about 10 minutes.
Also cook peas as label directs.
Add peas and artichoke hearts to rice mixture and toss.
Serve, heaped in a 3 qt.casserole or large serving bowl with the clams or mussels as a garnish.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

Rate It

Your rating: None
4.185
Average: 4.2 (20 votes)