Name: Paella Valenciana
Yield: Serves six to eight
Cuisine: Spanish
Ingredients: salt, paprika and black pepper; 90 ml/6 tbsp white wine; 6-8 stuffed green olives, sliced; 115 g/4 oz/1 cup peas; 225 g/8 oz frying chorizo, sliced; 6-8 large raw prawn (shrimp) tails, deveined, or 12 smaller raw prawns; 350 g/12 oz/1¾ cups paella rice, washed and drained; 150 g/5 oz green beans, cut into short lengths; 150 g/5 oz pork fillet, cubed; 2 onions, chopped; 450 g/1lb fresh mussels, scrubbed; 6 small skinless, boneless chicken breast portions, cut into large pieces; 2-3 garlic cloves, finely chopped; 1 red (bell) pepper, seeded and sliced; 2 ripe tomatoes, peeled, seeded and chopped; 60 ml/4 tbsp chopped fresh parsley; 900 ml/1½ pints/3¾ cups chicken stock; pinch of saffron threads (0.25g), soaked in 30 ml/2 tbsp hot water; 90 ml/6 tbsp olive oil; 115 g/4 oz/scant 1 cup small shelled broad (fava) beans

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

A world famous mixture of the finest Spanish ingredients, Valencia’s paella contains chicken, shellfish and vegetables in succulent saffron rice. It has become a celebration dish throughout Spain, and Spain’s best-known dish abroad. To drink, choose a red Valdepeñas, which will go well with the robust flavours of the paella.

Ingredients

90 ml/6 tbsp white wine
450 g/1

Method

Heat the wine and add the mussels, discarding any that do not close when tapped. Cover and steam until opened. Reserve the liquid and mussels separately, discarding any that do not open.
Briefly cook the broad beans and green beans in boiling water, then d