Best Paella Valencia Recipes

Paella Valencia image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 35

2 ounces grapeseed oil
18 clams
8 ounces grilled chorizo
10 ounces chicken thigh, boneless and skinless
3 teaspoons minced garlic
12 (16/20 count) shrimp
12 ounces calamari
8 ounces scallops
24 mussels
10 ounces cod
10 ounces bluefish or mackerel
6 ounces peas
1 roasted red pepper, julienne
8 ounces white wine
5 cups Arborio rice, cooked, recipe follows
3 cups paella base, recipe follows
4 ounces butter
1 cup Spanish onions, finely diced
1 pound Arborio rice
1 bay leaf
1emon zest strip
3 cups white wine
Water, amount varies
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 cup Spanish onions, thinly sliced
1 cup fish stock
1 tablespoon saffron
1 tablespoon paprika
1 cup white wine
6 ounces whole peeled tomatoes, in juice
1 tablespoon salt
2 roasted red peppers

Steps:

To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.
To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.

Valencia Paella image

Provided by Bonnie G 2

Categories Mussels

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
3/4 lb large shrimp, peeled and deveined
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/2 cup chorizo sausage, thinly sliced (about 2 ounces)
2 boneless skinless chicken thighs, quartered
1 cup onion, chopped
3 garlic cloves, minced
1/2 cup tomatoes, chopped
1 tablespoon capers, drained
1/4 teaspoon saffron thread, crushed
1 cup rice (Arborio or other short grain type)
2/3 cup white wine
14 ounces fat-free low-sodium chicken broth
1/2 cup frozen green pea
1/4 cup water
18 mussels (about 3/4 pound)
2 1/2 tablespoons roasted red peppers, chopped (bottle)
2 tablespoons cilantro, chopped

Steps:

Heat oil in large nonstick skillet over medium-high heat.
Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add shrimp to pan; saute 4 minutes or until shrimp are done.
Place shrimp in a medium bowl.
Add chorizo to pan and cook for 1 minute or until browned.
Add chorizo to bowl.
Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
Add chicken to pan and cook for 2 minutes on each side or until browned.
Add onion and garlic to pain; cook 2 minutes or until tender, stirring frequently.
Stir in the tomato, capers and saffron; cook 1 minute.
Add remaining 1/4 teaspoon alt, rice, wine and broth to pan; bring to boil.
Cover, reduce heat, and simmer 25 minutes or until rice is tender.
Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
Remove from heat, and stir in bell peppers and cilantro.
Let stand 3 minutes.