Recipe courtesy of Columbia Restaurant

Paella Valenciana

  • Yield: 4 servings
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
Advertisement

Ingredients

4 ounces extra-virgin olive oil

4 ounces pork loin, cut in chunks

6 ounces chicken breast, cut in chunks

4 garlic cloves, minced

1 bay leaf

1 onion, julienned

1 green pepper, cut in strips

8 ounces white wine

1 tomato peeled, seeded, and chopped

Pinch saffron

1 teaspoon salt

Freshly ground black pepper, to taste

10 ounces uncooked Valencia or other short grain rice

20 ounces chicken stock

6 ounces peeled and deveined medium shrimp

4 ounces scallops

4 ounces squid rings

4 ounces grouper fillet, cut into chunks

6 littleneck clams

6 mussels

6 ounces cooked green peas

6 pimento (roasted pepper) strips

6 white asparagus spears

1 lemon, cut into wedges

Directions

  1. Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

10 Reviews

ALINA R.

I COOKED PAELLA FOR THE FIRST TIME TODAY FOR MY FAMILY WITHOUT THE SHELLFISH BECAUSE MY HUSBAND IS ALLERGIC, INSTEAD I ADDED LEAN PORK CHUNKS AND BABY BELLA MUSHROOMS.I ALSO DID NOT COOK IT IN THE OVEN BUT ON THE STOVE TOP WITH A PAELLA PAN I FOUND SUPER CHEAP IN MARSHALS. IT TURNED OUT DELICIOUS, MY CHILDREN LOVED IT, I JUST ENDED ADDING MORE ORGANIC CHICKEN STOCK SO THE RISE WOULD BE TENDER. I DID PLACE THE VALENCIA RICE IN WATER FOR ABOUT HALF AN HOUR BEFORE ADDING TO THE DISH. GREAT RECIPE EASY TO COOK!I USED FROZEN GREEN PEAS SO THEY WOULD NOT DISINTEGRATE! I REALLY ENJOY COOKING FOR MY FAMILY AND MY 9 YEAR OLD DAUGHTER IS A FAN OF COOKING SHOWS AND BOBBY FLAY SO SHE HELPED A LOT .IT WAS A FUN FAMILY ACTIVITY TO SHARE. WE VIDEO TAPED IT AND PUT ON FACEBOOK FOR OUR FRIENDS TO ENJOY AS WELL. GREAT RECIPE !!!

See All Reviews