Paella Valenciana

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

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 Contrary to what most people think, it was originally made with meat but these days shellfish is more popular.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
Stew
Main course
Mediterranean
Gluten-free

Ingredients

Method