Paella Valencia

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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


INGREDIENTS:

Sofrito

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

Paella

  • 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

DIRECTIONS:

  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.
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