Paella a la Valenciana
My family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal.
Yield
6 servingsPrep
30 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 1 | large |
onions
whole, peeled |
|
| ½ | teaspoon |
saffron threads
|
*
|
| 1 | pound |
shrimp
large |
|
| 12 | each |
clams
little neck |
*
|
| 1 | each |
whole chicken
cut into 9 pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pound |
chorizo sausage
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
peeled and coarsely chopped |
|
| 4 | ounces |
salt pork
coarsely chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | cup |
white wine
dry , optional |
*
|
| 1 | tablespoon |
paprika
|
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | tablespoon |
italian parsley
chopped fresh |
|
| 3 | cups |
rice
short grain |
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| 1 | x |
peas, frozen
for garnish |
*
|
| 1 | x |
black pepper
roasted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 1 | large |
onions
whole, peeled |
|
| 2.5 | ml |
saffron threads
|
*
|
| 453.6 | g |
shrimp
large |
|
| 12 | each |
clams
little neck |
*
|
| 1 | each |
whole chicken
cut into 9 pieces |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 453.6 | g |
chorizo sausage
|
|
| 45 | ml |
olive oil
|
|
| 1 | medium |
onions
peeled and coarsely chopped |
|
| 115.6 | ml/g |
salt pork
coarsely chopped |
|
| 15 | ml |
garlic
minced |
|
| 237 | ml |
white wine
dry , optional |
*
|
| 15 | ml |
paprika
|
|
| 237 | ml |
tomatoes
chopped |
|
| 15 | ml |
italian parsley
chopped fresh |
|
| 7.1E+2 | ml |
rice
short grain |
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| 1 | x |
peas, frozen
for garnish |
*
|
| 1 | x |
black pepper
roasted, for garnish |
*
|
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 ⅛ 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.
Sauté 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 to 30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with peas.
Cover and continue cooking.
Garnish with pimiento.
