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Paella Valencia

Paella Valencia is a traditional Spanish recipe for a classic paella of rice, chicken and seafood that would traditionally be cooked outdoors on barbecue. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Paella Valencia.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+30 minutes marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesSpain Recipes


Ingredients:

1 tbsp balsamic vinegar
1/2 tsp black peppercorns
2 tbsp Capers
1.2kg whole Chicken, cut into portions
900ml Chicken Stock
75g Chorizo, sliced
18 Clams in their shell
125ml Dry White Wine
4 tbsp Extra Virgin Olive Oil
2 Garlic Cloves, crushed
1 whole Garlic Head, unpeeled
1/4 tsp Ground Sea Salt
1 Lobster cut into serving pieces (or 400g king prawns)
450g mussels, in shell
1 small onion, finely chopped
3/4 tsp oregano
Generous handful of Peas
1 tsp Pimenton
1 tsp saffron threads
200g scallopss
400g prawns (shrimp), unpeeled
200g Spanish Paella Rice or Short-grain Italian Rice
3/4 tsp Thyme
4 Tomatoes, finely chopped

Method:

Mix the crushed garlic with 1tbsp of olive oil, balsamic vinegar, oregano, thyme, pepper and salt.Use this to rub over the chicken portions and leave for 30 minutes to marinate.

Heat 1 tbsp olive oil in a paella pan, or large frying-pan. Toss in the shrimp and fry for 2 minutes until firm and opaque then put to one side. Add more olive oil if needed, and fry the lobster for about 5 minutes, until opaque, then put aside with the shrimp. Repeat the process with the scallops, frying for about 3 minutes until opaque. Put to one side with the lobster and shrimp.

Fry the chorizo for about 15 minutes, chop and put to one side. Add more oil if needed and fry the chicken pieces until browned (about 8 minutes.) Mix in the onion, tomatoes, capers, saffron and pimenton, then pour in the stock, wine, rice and more salt and pepper. Wedge the head of garlic in the middle and gently simmer, covered, for about 15 minutes until rice is tender and most of the liquid absorbed.

Meanwhile, boil the mussels and clams in a covered pan of 150ml water for 5 minutes. Throw away any which do not open but keep the water.

With the rice done, throw away the garlic head, turn the heat up to medium and add the shrimp, lobster, scallops & peas, cooking for 5 minutes (add some of the reserved water if needed). In the end the rice should be moist but not sloppy. Stir in the chorizo, mussels and clams and cook for a minute.

Take the paella pan (or large frying pan) to the table and serve.