Paella Valenciana Recipe

  • 3 tablespoon Olive Oil
  • 3 cloves Garlic - finely chopped
  • 1 medium Onion - finely chopped
  • 1 fresh Bay Leave (I use 2 dried bay leaves)
  • ½ teaspoon chopped fresh Thyme (I use 1 teaspoon Dried Thyme)
  • 1 tablespoon Paprika
  • 1 Celery Stalk - finely diced (I replace with Long Bean)
  • 1 cup Short Grain Rice - washed and drained
  • 1 red Capsicum / Bell Pepper - finely sliced
  • 1 cup frozen Green Peas
  • 1 cup Tomato Puree/Paste
  • 1 cup Chicken/Seafood Stock (I use Water)
  • 1 teaspoon Saffron strands
  • 200g mixture of Fish Fillets, Squid, Prawns and Clam/Mussels
  • 100g Chicken Breast
  • Salt & cracked Black Pepper to taste
  • 1 tablespoon chopped Parsley - garnish
  • Lemon Wedges to serve
Paella Valenciana Recipe

  1. Heat oil in a saucepan and saute garlic, onions, bay leaves and thyme until fragrant.
  2. Add paprika and celery and stir-fry for 1 minute. 
  3. Add rice and stir for 2 minutes
  4. Add the capsicum (bell pepper), green peas, tomato paste, stock, saffron, seafood, chicken, salt and pepper. Stir well and bring to a boil.
  5. Cover pan with pan cover or aluminium foil and cook on low heat until liquid is absorbed and rice is cook. Remove pan from heat and let it sit for 5 minutes to absorb remaining broth.
  6. Just before serving, garnish with parsley and squeeze of lemon juice. 

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