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Spanish Paella Valenciana

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Ingredients
  Lobster 1
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Frying chicken 3 Pound, cut into small pieces (1 Piece)
  Chorizo sausage/Spanish/hot italian sausage 1 , sliced
  Green peppers 3 , sliced
  Pimientos 3 , sliced (Fresh Or Canned)
  Finely diced salt pork 1⁄4 Cup (4 tbs)
  Onions 4 Medium, sliced
  Tomatoes 6 Medium, peeled, cut into wedges
  Rice 3 Cup (48 tbs) (Uncooked)
  Saffron threads 2 Teaspoon, soaked
  Chicken bouillon/Fish stock 1 Tablespoon
  Shrimps 15 , cooked, shelled
  Mussels/Clams 15 , well scrubbed
  Green beans/Sliced green beans 2 Cup (32 tbs)
  Artichoke/1 package, 9 ounces artichoke hearts, if fresh artichokes are used, remove tough outer leaves and chokes 2 Medium, sliced
  Pepper To Taste
Directions

MAKING
1) In a pan, cook the lobster then remove the meat, crack the claws and keep aside.
2) In large skillet or kettle, saute the lobster meat and garlic in the olive oil over a medium heat for about 2-3 minutes, then remove and keep aside.
3) In the same skillet evenly brown the chicken, add the lobster meat, chorizo slices, green peppers, pimientos, pork, onions and tomatoes.
Saute for about 5 minutes, stirring continuously.
4) Stir in the rice and saffron, cook for further 5 minutes, pour the bouillon upto 1 inch above the rice.
5) Then cover and cook over a medium heat for 10 minutes, stirring frequently.
6) Stir in the shrimps, mussels, peas, and artichokes, add pepper to taste and cook covered for further 10 minutes or until the rice is soft, stirring occasionally.

SERVING
7) Serve immediately in a nice dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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