Paella Valenciana

Name: Paella Valenciana
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 425 grams cups arborio rice; 118 milliliters frozen baby peas; 425 grams large butter beans, drained and rinsed; 3 whole chicken legs, split into thighs and drumsticks; 1 garlic clove, thinly sliced; 6 jumbos shrimp in their shells, butterflied and deveined; 24 littleneck clams, scrubbed; 1 liters chicken stock or low-sodium broth; 454 grams 24 mussels, scrubbed and debearded (about; 3 Tbsps extra-virgin olive oil; 1 large onion, thinly sliced; 237 milliliters sliced piquillo peppers (from a 9-ounce jar); 1 pinch Pinch of saffron threads, crumbled; 6 servings Salt and freshly ground black pepper; 85 grams Spanish chorizo, finely diced

The recipe Paella Valenciana could satisfy your European craving in approximately 1 hour and 10 minutes. This dairy free recipe serves 6. This main course has 718 calories, 34g of protein, and 26g of fat per serving. A mixture of arborio rice, olive oil, jumbo shrimp in their shells, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.

Instructions

In a large saucepan, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, cover and cook over low heat until they are softened, about 5 minutes. Uncover and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer.

Ingredients you will need

Garlic

Onion

Transfer the onion and garlic to a blender or food processor and puree until smooth, about 1 minute.

Ingredients you will need

Garlic

Onion

Equipment you will use

Food Processor

Blender

In a very large, deep skillet, heat the remaining 1 tablespoon of olive oil. Season the chicken legs with salt and black pepper, add to the skillet and cook over moderate heat, turning occasionally, until they are golden all over, about 12 minutes.

Ingredients you will need

Salt And Pepper

Chicken Leg

Olive Oil

Equipment you will use

Frying Pan

Transfer the chicken legs to a plate.

Ingredients you will need

Chicken Leg

Add the onion puree, diced chorizo, piquillo peppers and butter beans to the skillet and cook, stirring, until sizzling, about 2 minutes.

Ingredients you will need

Piquillo Pepper

Butter Beans

Chorizo

Onion

Equipment you will use

Frying Pan

Add the chicken stock and crumbled saffron, season with salt and bring to a boil. Stir in the rice. Nestle the chicken legs into the rice, cover and cook over moderately low heat until the rice is nearly tender, about 18 minutes.

Ingredients you will need

Chicken Stock