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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.













Trans-fat Free, Good source of fiber


6 cups chicken broth
1 large onions
whole, peeled
½ teaspoon saffron threads
1 pound shrimp
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
1 cup white wine
dry , optional
1 tablespoon paprika
1 cup tomatoes
1 tablespoon italian parsley
chopped fresh
3 cups rice
short grain
1 each bay leaves
1 x lemon
juice of 1
1 x peas, frozen
for garnish
1 x black pepper
roasted, for garnish


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 585g (20.6 oz)
Amount per Serving
Calories 106646% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 1722mg 72%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 11%
Sugars g
Protein 97g
Vitamin A 20% Vitamin C 18%
Calcium 9% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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