Paella Valenciana

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Paella Valenciana

Food for the gods. This isn’t hard to make; it just takes time. And it deserves to be done in a paella pan.

Yield: Serves 6-8.


  • 2 2-pound broiler-fryers, cut up, with giblets
  • 2 teaspoons salt, divided
  • 1 carrot, cut in small pieces
  • 1 onion, chopped
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 8 whole black peppercorns
  • 3 cups water
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 large green pepper, cut in julienne strips
  • 1 teaspoon crumbled saffron
  • 1/2 teaspoon pepper
  • 1-1/2 dozen whole clams
  • 1-1/2 cups raw, long-grain white rice
  • 3 cups fresh tomatoes, peeled and coarsely chopped
  • 1 pound shrimp, cooked, shelled and deveined
  • 2 tablespoons finely chopped parsley


In a large saucepan, combine the chicken giblets, 1/2 teaspoon salt, carrot, onion, bay leaf, parsley, black peppercorns and water. Bring to a boil. Reduce the heat and simmer, covered, for 40 minutes.

While this is cooking, slowly heat the olive oil in a large dutch oven or paella pan. Slowly brown the chicken in the hot oil, a few pieces at a time. Remove from the oil.

Now saut


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