Paella Valencia

< Back to Recipe Listings

Paella Valencia

by Eric Low

This version of Paella Valencia, a Spanish rice dish, comes cooked with seafood and chicken. Fry the rice correctly and balance different flavours from ingredients such as seafood, veggies and spices to get impressive results.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 4



  • 6 tbsp Extra Virgin Olive Oil
  • ½ White Onion (chopped)
  • 2 Tomatoes (diced)
  • 1 tsp Chopped Garlic


  • 1 cup of Short Grain Rice (~150g), washed and drained
  • 1½ cup of Water (~270ml)
  • 3 tbsp Concentrated Chicken Stock
  • ½ tbsp Paprika Powder
  • ½ tsp Saffron Threads (optional)
  • 100g Red and Yellow Peppers (sliced)
  • 100g Frozen Clam Meat
  • 150g Peeled Shrimp
  • 150g Fish Fillets
  • 2 bunches of Flat Leaf Parsley (chopped)
  • Lemon Wedges


  1. Heat oil in full metal braising pot, sauté onions, tomatoes and garlic for 10-15 minutes until soft and aromatic.
  2. Combine Maggi Chicken Stock with water. Add spices to the sofrito mixture, cook for 2 minutes. Preheat oven to 200°C.
  3. Mix in the rice and pour in chicken stock, bring stock to the boil and add the bell peppers.
  4. Transfer paella to oven and bake for 20-30minutes. Add clam meat, shrimps and fish fillet in last 15 minutes of baking. Sprinkle with chopped parsley and garnish with lemon wedges before serve.
Love this? Share it!
This entry was posted in . Bookmark the permalink.