Paella Valenciana

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

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

Europe
Spain
Valencia
Stew
Mediterranean

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

Ingredients

Method

Photos