Click for Cookbook LOGIN
"Hunger is the best sauce in the world."--Cervantes

Paella a la Valencia Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Paella a la Valencia is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½-1 lb lobster or tails
8 cherrystone clams
8 mussels
½ lb. crabmeat
½ lb. shrimp
1 fryer chicken or parts
¼ lb. veal and pork
1 cup frozen peas
1 cup artichoke hearts
1 cup asparagus tips
2 cups rice
4 cups chicken stock
¼ cup dry sherry
2 cloves garlic, divided
1 tsp. saffron
2 tsp. salt
½ tsp. pepper
1 bay leaf
pinch thyme and nutmeg
½ tsp. honey
¼ cup chives
½ cup chopped fresh parsley or cilantro
1 onion (minced)
2 - 1 lb ripe tomatoes (peeled and chopped)
1 sweet red pepper (chopped)
pimentoes (cut into strips)
Directions:
Directions:
Remove meat from lobster, pick over crabmeat, clean shrimp, and scrub clams and mussels.

Cut chicken into small pieces and dice veal and pork. Brown chicken, veal, and pork in olive oil in heavy skillet; remove meat from pan. Add lobster, crab, and shrimp and saute briefly; remove from pan. Add 1 clove garlic (minced) and the onion. Cook until onion is transparent. Add salt, pepper, nutmeg, thyme, and tomatoes. Cover pan and simmer for 10 minutes. Add chicken and meat and simmer until chicken is almost tender. Bring 1 cup chicken stock to boil and add saffron, stir and then add to meat mixture, along with remaining garlic (mashed), honey, bay leaf, red pepper, rice, and remaining stock. Add peas and artichokes and cook on low heat for 20 minutes. Add crabmeat, lobster, shrimp, chives, and parsley/cilantro and cook for 10 additional minutes.

While Paella is cooking: cook mussels and clams in ½ cup water. Cover and bring to live boil over high heat. In separate pot, cook asparagus tips until tender (don't over cook).

To serve: Arrange paella mixture on large platter. Sprinkle with sherry. Place mussels and clams in their shells on top of Paella. Garnish with asparagus tips and strips of pimento.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
Gourmet Club - December 18, 1976

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

15W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!