Paella a La Valenciana

Name: Paella a La Valenciana (Rice With Chicken, Shellfish, etc)
Cuisine: Spain
Ingredients: shellfish, lobster, crab, clams and mussels.; shellfish, lobster, crab, clams and mussels.; shellfish, lobster, crab, clams and mussels.; shellfish, lobster, crab, clams and mussels.; Peas, small globe artichokes, French beans, rice; Peas, small globe artichokes, French beans, rice; Peas, small globe artichokes, French beans, rice; In Spain a number of small shellfish somewhat similar to cockles or winkles are used. They are not found in this country.; shellfish, lobster, crab, clams and mussels.; Young chickens (young rabbits are a good substitute); Young chickens (young rabbits are a good substitute); Peas, small globe artichokes, French beans, rice; 1 or 2 cloves of garlic; a good pinch of saffron; ½ a bayleaf, salt and pepper, oil.; ½ a bayleaf, salt and pepper, oil.; ½ a bayleaf, salt and pepper, oil.; ½ a bayleaf, salt and pepper, oil.

Rice With Chicken, Shellfish, etc.

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

There are many versions for preparing this famous dish, but this is one of the most popular.

Ingredients

Young chickens (young rabbits are a good substitute)
shellfish, lobster, crab, clams and mussels.
In Spain a number of small shellfish somewha

Europe
Spain
Main course
Gluten-free

Method

The chickens should be jointed in 6 or 8 pieces, and sauté in a deep frying pan in a little oil till a golden colour. The chopped garlic is then added, and the rice, which after a minute o