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Paella Valenciana Recipe

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This recipe for Paella Valenciana, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth/Richard Farquhar
Added: Monday, August 25, 2008


2 1/2 3-pound chicken legs and thighs remove skin.
De-bone the chicken but put the bones in the pot anyway, it adds altogether
different taste; just lift them out before serving.
It is not a very nice dish to try to take the bones out of the chicken when
it is served on the plates
1/4 cup olive oil
4 medium tomatoes cut up (or cheat and take them from a can)
8 slices onion 1/8 inch thick (or just a very large onion)
1 1/2 cups uncooked regular rice
3 cups chicken broth (or 3 bouillon cubes in 3 cups of water)
2-tablespoon paprika
2-tablespoon salt (I use less if using bouillon cubes)
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1/8 teaspoon saffron threads (there is not substitute for saffron and
threads are expensive. Richard likes to use 2 or 3 times the amount because
1/8 of threads looks like nothing. But it adds heat so if using more perhaps
consider reducing some red pepper. There are saffron petals, which are nice,
and a fraction of the price, try china town for that. Petals are not as hot,
but the yellow colour is the same.

2 cups shrimp, scallops, white fish, fresh or frozen (combine the proportion
the way you like) (some imitation crab sticks aren't bad either)
1 can or 5 ounce lobster drained and broken apart (we figure it is a waste
of money can not appreciate it in the dish)
10 ounce frozen peas
15-ounce artichoke hearts (we omit those)
4 ounce sliced pimiento drained (we omit these also)

Brown chicken in oil, remove the chicken and pour off fat.
Add onion and tomatoes cook and stir 5 minutes or until onion is tender stir
in broth and next 5 seasonings. Add chicken.
In skillet lightly brown the rice stir into onion and chicken mixture Cover
tightly simmer 20 minutes

Stir in shrimp, fish, lobster, and peas. Whatever combination you are using.
Cover simmer 15 minutes longer
Carefully stir in artichokes hearts and pimiento if using heat through.

To serve, garnish with parsley and lemon wedges if desired.
Serve with garlic or crusty bread, and full-bodied Spanish wine, a nice
salad, dish of black olives.

This is really good the next day heated up in a frying pan, so that the rice
is browned well, better if no shrimp is in it as they are a little tough the
second day, but still okay. Can be frozen for a short time.

Personal Notes:
Personal Notes:
This is like any other dish, do what you like
We had this many times when we were in Spain; one time we had it in a
restaurant owned by an ex-bull fighter. He should have stayed with bull
fighting. He had chicken feet, octopus, (not squid old octopus, might as
well chew an eraser, gets more rubbery as you chew, and it looks disgusting,
some veg we don't know, big greasy pork sausages. Pork or spicy sausages are
good, just not greasy. Clams served with there shells are nice, green pepper
chopped or diced are nice also.




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