Paella Valenciana

Name: Paella Valenciana
Yield: Yield: 8 Portions
Cuisine: Spanish
Ingredients: 8 oz/227 g medium-dice red pepper; 8 mussels; 8 clams; 2 lb 8 oz/1.13 kg Calasparra rice; 1 lb/454 g chicken breast, diced; 8 oz/227 g medium-dice green pepper; 2 garlic cloves, minced; 8 shrimp, head on, deveined, not peeled; 4 oz/113 g green peas; 2 lemons; ½ tsp/0.5 g saffron threads; 6 fl oz/180 mL extra-virgin olive oil; 8 oz/227 g Spanish chorizo, cut into small dice; Salt, as needed; 3 qt/2.84 L chicken stock; 4 oz/113 g medium-dice yellow onions

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

½ tsp/0.5 g saffron threads
3 qt/2.84

Europe
Spain
Murcia
Main course
Mediterranean
Street Food

Method

Add the saffron to the stock and gently simmer for 5 minutes. Adjust the seasoning with salt as needed. Reserve.
In a paella or similar pan over medium heat, cook the chorizo in the olive oil until it begins to brown, 1 to 2 minutes. Add the onions and continue to cook over medium heat until tender and translucent, 2 to 3 minutes. Add the garlic and sweat until