Paella Valenciana Recipes

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PAELLA VALENCIANA

No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18



Paella Valenciana image

Steps:

  • Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
  • Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
  • Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
  • Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
  • Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

1 tablespoon pimenton (Spanish smoked paprika)
Kosher salt and freshly ground pepper
7 tablespoons extra-virgin olive oil
2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
3 cups low-sodium chicken broth
1 sprig rosemary
1/2 teaspoon saffron threads
1 large onion, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
6 cloves garlic, minced (2 tablespoons)
1 1/4 cups Bomba or Calasparra rice
1 tablespoon tomato paste
2 medium tomatoes, seeded and chopped (1 cup)
1/4 cup dry white wine, such as vinho verde
1 cup frozen lima beans, thawed
6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
Lemon wedges, for serving

AUTHENTIC PAELLA VALENCIANA

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14



Authentic Paella Valenciana image

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

PAELLA VALENCIANA

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24



Paella Valenciana image

Steps:

  • Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.

4 ounces extra-virgin olive oil
4 ounces pork loin, cut in chunks
6 ounces chicken breast, cut in chunks
4 garlic cloves, minced
1 bay leaf
1 onion, julienned
1 green pepper, cut in strips
8 ounces white wine
1 tomato peeled, seeded, and chopped
Pinch saffron
1 teaspoon salt
Freshly ground black pepper, to taste
10 ounces uncooked Valencia or other short grain rice
20 ounces chicken stock
6 ounces peeled and deveined medium shrimp
4 ounces scallops
4 ounces squid rings
4 ounces grouper fillet, cut into chunks
6 littleneck clams
6 mussels
6 ounces cooked green peas
6 pimento (roasted pepper) strips
6 white asparagus spears
1 lemon, cut into wedges

PAELLA VALENCIANA

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 22



Paella Valenciana image

Steps:

  • Preheat the oven to 400 degrees F.
  • Pulverize the saffron to create a powder using a mortar and pestle, and then add to a saucepan with the chicken stock and heat. Allow the saffron to dissolve; keep warm until ready to use.
  • Heat the oil in a large Paella pan or large ovenproof casserole and saute the garlic, tomatoes, onions and green peppers until the onions are transparent. Add the chicken and pork, sprinkle generously with salt and black pepper, and cook until the meat is lightly browned on all sides. Add the shrimp, squid, scallops, clams and mussels and saute for 1 minute. Pour in the saffron chicken stock, rice and bay leaf; stir well. Bring to a boil, and then cover and transfer to the oven to bake until the rice is done, about 20 minutes.
  • For garnish and assembly: Sprinkle the paella with the wine and garnish with the peas, asparagus tips and roasted red peppers. Serve out of the pan.

1/2 teaspoon saffron
4 cups chicken stock
1/2 cup Spanish extra-virgin olive oil
2 cloves garlic, minced
2 medium tomatoes, chopped
1 large Spanish onion, chopped into eighths
1 large green pepper, chopped into eighths
1 pound boneless chicken breast, cut into 1-inch pieces
12 ounces boneless pork loin, cut into 1-inch pieces
Salt and freshly ground black pepper
12 ounces shrimp, 36-40 count
8 ounces squid, tentacles and tubes, cut into 3/4-inch-wide tubes
12 scallops, 10-20 count
8 littleneck clams
8 mussels
2 cups long-grain rice
1 whole bay leaf
Garnish:
1/4 cup dry white wine
1/2 cup small peas, cooked
4 white asparagus tips
2 roasted red peppers, cut into strips

PAELLA VALENCIANA

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14



Paella Valenciana image

Steps:

  • Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
  • Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
  • Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

PAELLA VALENCIANA

Provided by Martha Rose Shulman

Categories     Chicken     Onion     Tomato     Dinner     Rabbit     Saffron     Green Bean     Lima Bean     Family Reunion     Party     Potluck     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 generous servings

Number Of Ingredients 14



Paella Valenciana image

Steps:

  • 1. Bring 10 cups of water to a boil over medium-high heat and add the dried beans. Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours. Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
  • 2. Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint. Cut each hind leg into two pieces, slicing at the joint between the thigh and leg. Cut off the front legs, slicing between each leg and the shoulder joint. Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver. Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
  • 3. Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire. Season the chicken and rabbit with 2 teaspoons each of salt and pepper. When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.
  • 4. Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes. Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high. Cover the pan with a grill lid.
  • 5. Remove the lid when the water comes to a boil. Stir in 2 1/2 teaspoons of salt and the saffron, then sprinkle the rice evenly around the pan directly into the liquid, avoiding the meat.
  • 6. Add the broad beans. Stir gently one time only to evenly distribute the rice (do not stir again). Remove the rosemary.
  • 7. Cook, uncovered, turning the pan one-quarter turn every 5 minutes to help ensure even heat distribution. Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid. The rice should be al dente when it is done; if it is too firm when the liquid is absorbed, add additional water 1 cup at a time, continuing cooking until the rice is done. During this period, keep the heat at a level that allows the liquid to simmer gently.
  • 8. Remove the paella from the heat, and cover and allow to sit for 5 to 10 minutes before serving. Serve about 2 cups of the rice and vegetables and 1 piece each of the rabbit and chicken for each of 8 servings in large heated soup bowls. Or place the warm paella pan on the table and allow guests to serve themselves.

1 3/4 cups dried lima beans (broad beans), soaked overnight in 10 cups water and drained
6 1/2 teaspoons salt, divided use
1 rabbit (about 2 pounds or 900 g)
1/2 cup extra virgin olive oil
1 large chicken (about 4 pounds 8 ounces or 2 kg), cut into 8 pieces
2 teaspoons freshly ground black pepper
4 ripe tomatoes, peeled and puréed
1 3/4 cups chopped onions
2 1/2 teaspoons minced garlic
2 3/4 cups green beans (preferably flat romano beans)
2 1/2 to 3 quarts (2 1/2 to 3 liters) water, plus more as needed
1 rosemary sprig
2 generous pinches saffron
4 cups Bomba rice

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  • What Is and Isn't Paella and Before You Start. What is Paella Valenciana. It is a recipe from rice, chicken and rabbit meat, meatballs called albondigas, red pepper, large beans and bean sprouts.
  • Prepare Meatballs (albondigas) Mix all the ingredients, as for the breadcrumbs, add enough to make the mixture compact. Make balls that fit your hand and set aside.
  • Seal Meat, Vegetables and Cook Albondigas. Heat the oil and seal the meat. Then add the red pepper and the rest of the vegetables and fry fast. Add grated tomato.
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