PAELLA A LA VALENCIANA

Oriigin Recipes

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PAELLA A LA VALENCIANA
*Spanish Rice with Shellfish & meats

Country of origin: Spain

Serve with a leafy refreshing salad, a loaf of crusty bread, and a bottle of dry white wine and enjoy one of the best main dishes in the world. If the shellfish described below are not fresh or readily available, sauteed chunks of lobsters are an excellent alternative. 

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INGREDIENTS
Olive oil for sautéing
8 – 10 large tiger prawns, shelled & deveined
680g squid, cleaned, tentacles separated from bodies (sliced into 1cm width rings)
450g lean pork, cut into 1cm cubes
4 boned chicken thighs
4 boned chicken breast halves
450g pork Spanish-style chorizo sausages, sliced into 6mm thick rounds
1 ½ cups finely chopped yellow onion
6 green onions, including green tops, sliced
2 red sweet peppers, cut into lengthwise thin julienne
2 tbsp minced garlic
2 cups peeled, chopped ripe red tomatoes
¼ cup minced fresh Italian parsley
3 cups short-grain white rice
5 cups homemade chicken stock , or packed chicken broth
1 tsp saffron threads, dissolved in ½ cup dry white wine

Sea-salt
Freshly ground black pepper

24 small clams, scrubbed and steamed until opened
24 mussels, scrubbed, debearded, and steamed until opened
Asparagus tips, cooked crisp-tender, for garnish
Roasted red sweet pepper strips for garnish
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METHOD
Heat 2 tbsp of the olive oil in a paella pan or large cast iron skillet over medium-high heat. Add the prawns and sauté just until it turns orangy-pink on the outside and prawn meat looks opaque, about 3 mins, remove and reserve. Add olive oil, a little at a time, as needed and add the squid rings and tentacles and sauté until well browned, about 10 mins, remove and reserve. Add the pork and sauté until well browned, about 10 mins, remove and reserve. Add the chicken pieces and sauté until golden, about 10 mins, remove and reserve. Add the chorizo-sausages and sauté until browned, remove and reserve.

Reduce heat to medium and pour enough olive oil about ¼ cup into the pan. Add the yellow onion, green onions, and sweet peppers and sauté until very soft and golden, about 15 mins. Add the garlic, tomatoes, and parsley and cook until liquid has evaporated, about 10 mins.

Wash rice and drain out all the water. Heat the stock or broth to simmering, reserve.

Add the drained rice to the paella pan and sauté until all grains are well coated, about 3 mins. Add the reserved squid, pork, chicken, and sausage. Stir in the saffron-infused wine, the hot stock or broth, and salt and black pepper to taste. Reduce the heat to low and simmer, gently stirring occasionally, until the liquid is absorbed, about 20 mins. About 5 mins before the rice is done, arrange the reserved prawns, clams, and mussels on the top.

Remove from the heat and let it stand 10 mins before serving. Garnish with the asparagus and sweet pepper strips.

Serves 8 – 10 people.


Collections: Oriigin Recipes

Type: Recipes

 

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