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Paella Recipe - Spanish Rice Dish from Valencia
Paella recipe, made the Valencian way, with chorizo, chicken and seafood, flavoured with smoked paprika and saffron.
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Course:
Rice Dishes
Cuisine:
Spanish
Keyword:
rice, spanish food
Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
8
(6-8)
Calories:
598
kcal
Author:
Azlin Bloor
Ingredients
▢
2
Tbsp
olive oil
▢
500
g
paella rice
▢
3
cloves
garlic
finely chopped
▢
1
medium onion
finely chopped
▢
2
tomatoes
chopped small
▢
1
tsp
sweet smoked paprika
▢
1
pinch
saffron
▢
2½
l
hot chicken stock
▢
12
green beans
chopped inch long
▢
12
large prawns
in shell
▢
500
g
seafood
(mix of salmon, mussels, clams)
▢
500
g
chicken
thighs are best, bite size pieces
▢
3
chorizos or sausages of your choice sliced
▢
handful chopped flat parsley
▢
lemons
cut in wedges
Metric
US
Instructions
Sprinkle the saffron into the chicken stock and leave the stock to simmer.
Heat your pan over medium high heat and brown the chicken pieces for about 5 minutes.
Add the onions, garlic and tomatoes and sauté until soft.
Now add the rice and give it a good stir before adding 1.5l of the stock and paprika.
Bring to boil and cook on a high simmer for about 15-20 minutes, stirring occasionally, at which point the rice will be nearly cooked.
Add 500ml more of the stock, the vegetables and seafood, giving it a good stir.
Keep cooking for another 10 minutes or so, adding more stock if needed, until the rice is fully cooked as is all the seafood.
Squeeze some lemon juice and add some freshly ground black pepper.
Scatter the parsley all over, arrange the seafood on the rice and serve with lemon wedges.
Nutrition
Calories:
598
kcal
|
Carbohydrates:
65
g
|
Protein:
30
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
121
mg
|
Sodium:
1146
mg
|
Potassium:
656
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
700
IU
|
Vitamin C:
14
mg
|
Calcium:
67
mg
|
Iron:
3
mg
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@azlinbloor
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#linsfood
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