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Paella Valenciana
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Spanish Recipes
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Paella Valenciana
Category:
Baked, Cereals, Entrees, Rice & Grains, Spanish
 |
 World's
Greatest Grater Measures at the Same Time! Use this 1 stainless steel
grater with 6 sides instead of 6 separate bowls to shred cabbage, cheese
and potatoes...
Graters
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Yield: 8
servings
Ingredients:
| 16 |
large |
prawns |
| 1 |
x |
whole chicken,
cut into 8 pieces |
| 1/4 |
lbs |
sliced fish
fillet (snapper, trout, etc) |
| 1 |
lbs |
mussels |
| 1/3 |
cup |
olive oil |
| 2 |
large |
onion, peeled
and chopped |
| 4 |
x |
garlic cloves,
chopped |
| 1/2 |
tsp |
saffron |
| 1 |
tsp |
salt |
| 2 |
cup |
rice, uncooked |
| 6 |
cup |
hot water |
| 1 |
cup |
sliced red
pepper |
| 1/4 |
lbs |
chorizo,
sliced |
| 1/2 |
cup |
peas |
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Procedures:
| 1 |
Panfry and
brown the fish fillets in a pan, then set aside. |
| 2 |
Cook prawns in
boiling salted water until they turn red. Remove and drain. |
| 3 |
Clean mussels
in several baths of cold water to be sure all the sand is washed
away. Saute them in a pan over very high heat, until the shells
open. Remove from heat, then detach the empty shells. |
| 4 |
Pour half of
the olive oil into a frying pan and brown the chicken pieces. |
| 5 |
Heat the other
half of the olive oil in a very large pan and saute the onions and
garlic over medium heat for 2 minutes. |
| 6 |
Add prawns,
sliced chorizo, mussels, fish, chicken, saffron, salt and rice.
Saute for 3 minutes. |
| 7 |
Add water and
simmer gently, uncovered, until the rice is almost cooked - about 30
minutes. |
| 8 |
Stir in the
peas and sliced red peppers. |
| 9 |
Pre-heat oven
to 400 F (or 200 C) |
| 10 |
Finish the
paella by putting the pan in the oven and allowing it to bake for
10-12 minutes. You can also transfer the contents of the pan to a
casserole if your pan doesn't fit in the oven. |
| 11 |
Serve the
paella in the pan where it was baked. Garnish with lemon slices. |
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