Paella (Valencian Style)
The famous Spanish Paella originated in Valencia in the eastern part of Spain and although an authentic Paella does not contain any seafood, strange when considering Valencia’s geographical position is so near the sea, however, this ingredient has invariably found it’s way into the dish in nearly all parts of Spain. But to this day a “true” Paella Valenciana has no seafood but a mixture of chicken, rabbit and snails with green and white beans.
It was originally a peasant dish eaten by farmers and herdsmen when out in the fields and similar to my upbringing as Gypsy travellers, whatever we could get went in the pot and it was more often than not ‘Rabbit’. And that is exactly what was used mostly in the Paella, excepto for special occasions when it might stretch to a chicken. Over the years the ‘Paella’ has become the most eaten Spanish dish with many variations worldwide.
Paella (Valencian Style)
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 400 g rice arborio or a risotto rice.
- 1 whole chicken cut into small pieces preferably with the bone in.
- 200 g pork shoulder, cut into small pieces
- 200 g squid cleaned and cut into small pieces
- 12 large prawns cooked
- 12 mussels in shell
- 1 medium red pepper roasted or you can use tinned ones
- 200 g peas Frozen are perfect. Or you can use as I do, any white beans, cannellini, butter beans, etc.
- 1 medium onion chopped
- 1 medium green pepper cut into pieces
- 2 cloves garlic chopped
- 3 medium tomatoes chopped
- 6 tbls Olive Oil
Plus: Saffron, Salt 6 Pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Soak the saffron strand in 3 tablespoons of hot water and leave to stand until required
- Put the oil into a large, shallow frying pan or a special paella pan if you have one
- When the oil is hot fry the pork and chicken pieces until coloured, now add the cleaned squid, stir in the onion, garlic and green pepper and fry for 3 -4 minutes then add the chopped tomatoes.
- When the tomato is softened, stir in the rice using a wooden spoon. Stir until all the rice is coated with the oil. Now pour over the boiling stock, stir and then cook on a gentle heat for about 20 - 25 minutes without stirring, now pour in the saffron/water and sprinkle the peas over the surface.
- DO NOT STIR, Garnish with the prawns, mussels and strips of red pepper, cover and allow to stand for about 5 -6 minutes before serving.
Category: Chicken, Cuisine, Fish, Main Courses, Meat, Recipes, Rice, Spanish
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