Paella Valenciana

Name: Paella Valenciana
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 25
Cuisine: Spanish, European
Ingredients: 473 milliliters valencia or Arborio rice (short grain), uncooked; 2 bay leaves; 907 grams broiler-fryer chicken , skinless, cut into 12 pieces; 710 milliliters chicken stock or broth; 8 clams, rinsed; 237 milliliters dry white wine; 4 cloves garlic, minced; 1 teaspoon ground black pepper; 454 grams Italian sausage or chipolata, cut into 1-inch pieces; 2 lemons, cut into wedges; 170 grams monkfish filet , skinless, cut into chunks; 8 mussels, cleaned, scrubbed with beards removed, rinsed, cleaned; 59 milliliters olive oil; 1 onion, chopped; 237 milliliters frozen peas, thawed; 142 grams pork loin, cut into chunks; 1 each green and red bell pepper, cut into thin strips; 3 saffron threads, crushed (pinch); 12 mediums 12 uncooked medium shrimp, peeled, deveined; 113 grams squid rings; 3 tomatoes, peeled, seeded and chopped

The recipe Paella Valencianan is ready in roughly 1 hour and 25 minutes and is definitely an amazing gluten free and dairy free option for lovers of European food. This recipe serves 25. One serving contains 272 calories, 16g of protein, and 14g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have saffron threads, olive oil, shrimp, and a few other ingredients on hand, you can make it. It works well as a main course.