Paella Valenciana

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

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 Contrary to what most people think, it was originally made with meat but these days shellfish is more popular.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

Ingredients

Europe
Spain
Main course
Stew
Gluten-free
Mediterranean

Ingredients

Method