Paella Valenciana - BigOven 170599

Paella Valenciana

Ready in 1 hour
3 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Paella Valenciana"

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I found this on the Foodnetwork.com. Great recipe!

"It was great! I substituted the mussels for a small lobster and did not find calamari at my supermarket. I put more scallops. Next time I will add more shrimp and lobster and put less peppers (I used a whole bell pepper and it was too much). I will also put more saffras for more color. "

- lunamia44

Ingredients

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4 ounces extra-virgin olive oil
4 ounces pork loin; cut in chunks
6 ounces chicken breast; cut in chunks
4 clove garlic; minced
1 bay leaf
1 onion; julienned
1 green pepper; cut in strips
8 ounces white wine
1 tomato; peeled, seeded, and chopped
1 Pinch saffron
1 teaspoon salt; packed
Freshly ground black pepper; to taste
10 ounces Valencia or other short grain rice; uncooked
20 ounces chicken stock
6 ounces medium shrimp; peeled and deveined
4 ounces scallops
4 ounces squid rings
4 ounces grouper fillet; cut into chunks
6 littleneck clams
6 mussels
6 ounces green peas; cooked
6 pimento (roasted pepper) strips
6 white asparagus spears
1 lemon; cut into wedges

Original recipe makes 4

Servings  

Preparation

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.

Notes

Prep Time: 30 min

Inactive Prep Time: 0 min

Cook Time: 45 min

Serves: 4 servings

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 957 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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good recipe but made it with chorizo instead of the pork loin and much less oil than it asked for
serralta 2 years ago
It was great! I substituted the mussels for a small lobster and did not find calamari at my supermarket. I put more scallops. Next time I will add more shrimp and lobster and put less peppers (I used a whole bell pepper and it was too much). I will also put more saffras for more color.
lunamia44 4 years ago
Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 45 min Serves: 4 servings [I posted this recipe.]
rosettasmom 5 years ago
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