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Paella Valenciana

Chef.Foodie's picture
Ingredients
  Frozen lobster tails 2 Tablespoon, thawed
  Medium shrimp 1⁄2 Pound
  Olive oil 4 Tablespoon
  Scallops 1⁄4 Pound
  Lean pork 1⁄4 Pound
  Green pepper 1 Large, chopped
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Uncooked rice 1 1⁄2 Cup (24 tbs)
  Chicken stock 3 Cup (48 tbs)
  Tomatoes 2 Large, peeled, seeded and chopped
  Powdered saffron 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken 2 1⁄2 Pound, disjointed and cut into 2-inch pieces
  Olive oil 2 Tablespoon
  Frozen peas 10 Ounce (1 package)
  Cherrystone clams 6
  Mussels 6
Directions

GETTING READY
1. Start by cutting lobster tails with shells into 2-inch cube, also remove legs from shrimp

MAKING
3. In a skillet, heat 2 tablespoons of olive oil, then saute
4. Saute the pork, green pepper, onion and garlic in the remaining 2 tablespoons olive oil the lobster, shrimp and scallops for 3 to 4 minutes, set aside
5. In a skillet, saute the pork, green pepper, onion and garlic in the remaining 2 tablespoons olive oil.
6. In the vegetable mixture, place the pork and put it in a 4- to 5-quart casserole or a large foil pan.
7. Finally stir in the rice, stock, tomatoes, saffron, salt and pepper, set aside

SERVING
8. Serve piping hot, directly from the casserole, and garnish with lemon wedges

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Party, Healthy
Servings: 
4

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