Name: Paella Valenciana
Yield: Serves 4–6
Cuisine: Spanish
Ingredients: 50 g/2 oz peas; 4 garlic cloves, finely chopped; 1 litre/1¾ pints hot chicken stock; 2 ñoras (Spanish sweet dried peppers, also known as romescos) or 1 red pepper, chopped; 1 small onion, finely chopped; 1 small carrot, finely chopped; 150 g/5 oz fresh butter beans (or use drained and rinsed tinned ones); 1 pinch of saffron strands; 500 g/1 lb 2 oz calasparra or arborio rice; 100 g/4 oz live snails (or use scrubbed cockles or clams if you can’t get live, purged snails); 3 or 4 tomatoes, skinned and finely chopped; 100 g/4 oz boneless pork (leg or loin), cut into small pieces; juice of 1 lemon; 2 green peppers, chopped; 2 tablespoons paprika; salt; lemon wedges, to serve; 500 g/1 lb 2 oz boneless chicken, cut into small pieces; 100 g/4 oz cooked ham, diced; 150 ml/¼ pint olive oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Paella originated in Valencia and its name derives from paellera, the wide, shallow, two-handled pan in which it is cooked. Contrary to what most people think, it was originally made with meat but these days shellfish is more popular. There are so many different theories about the right way to make paella that it’s difficult to know which, if any, to accept. I will explain the main points here and leave the rest to your own interpretation.

Traditionally, calasparra ric