Paella Valencia


4 Chicken breast, 8 halves
8 Chicken legs
3 Chorizo, sliced 1/2" Thick (or Portuguese or Ita
1 1/2 pounds Shrimp, shelled and Deveined
12 Clams, littleneck Or mussels or both
1/2 pound Scallops
1 Clove Garlic, mashed
3 1/2 teaspoons Salt
1/2 teaspoon Pepper
3/4 teaspoon Dried tarragon or
1 1/2 teaspoons Fresh, Chopped
1/2 teaspoon Paprika
1 teaspoon Saffron, crumbled
2 cups Rice, raw
1 pkt Frozen peas
7 ounces Artichoke hearts, canned Or frozen


In a Dutch oven heat the oil and brown the chicken pieces well. Remove and set aside.
In the same oil, saute the onion and garlic until soft.
Add the chicken broth, salt and pepper, tarragon, paprika, and saffron.
Bring to a boil, add rice (valencia if possible), and simmer over medium heat until about half the liquid has been absorbed - about 20 minutes.
Stir in the tomatoes, sausage (chorizo), shrimp, and chicken. Cover, turn down the heat to a simmer, and cook until the rice is almost dry - 20-25 minutes. I would add the shrimp into the mix a bit later so they do not overcook. Shrimp only require cooking until pink and tender.
Put the clams or mussels in the kettle with a bit of water over high heat until the shells open (2-3 minutes). Cool enough to handle and break off the tops of the shells. Add to the pot.
Add the peas and artichoke hearts, stir lightly, and continue to cook until hot.
Serve in the pot if it is a modern one with porcelain jacket; otherwise pour the paella into a large casserole.




arlene's picture

This looks perfect. I do have a question- can I substitute fish stock for the chicken stock?

Nita O.'s picture

I missed the lemon wedges in the recipe, but noticed them on the counter in the picture. Can't wait to try this.

Paco's picture

How long do you suggest this recipe could stay in dutch oven after being cooked and still be served as intended? Can I make portions out of it that can be later reheated and still have the body it requires?
Looking forward to it with the clams and lobster.



8.0 servings


Monday, December 7, 2009 - 12:17am


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