Paella a la Valenciana

Ingredients

Directions

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads.

Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.

Peel and devein shrimp.

Wash the clams.

Rinse the chicken in cold water and pat dry.

Slice the chorizo into 1/8 inch discs.

Place in a paella pan or skillet, and cook over medium heat until fat is redered.

Remove with slotted spoon, and reserve.

Wash or wipe out the skillet.

Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan.

Salt and pepper chicken pieces.

Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked.

Remove from pan and reserve.

If desired, remove the skin from the chicken pieces and discard.

Drain fat from pan.

Add final tablespoon of oil to pan.

Add onions and salt pork.

Over medium-high heat, sauté the mixture until onions are wilted.

Add garlic, and sauté about 30 seconds.

Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat.

Add paprika and tomato and parsley, and stir well.

Return pan to heat, and cook until mixture thickens.

Add rice, and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock.

Add chicken stock and saffron to rice mixture.

Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice.

Gently stir ingredients.

Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella with peas.

Cover and continue cooking.

Garnish with pimiento.

Reviews

I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same! over 5 years ago by lawdeedee

+1

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.