Paella Valenciana - mds.CulinaryMedicine.org

Name: Paella Valenciana - mds.CulinaryMedicine.org
Ingredients: 2 Tbsp. Olive oil (divided); 1 large (2-1/4 per pound, approx 3-3/4 inch long, 3 inch dia.) Red bell peppers (cut into julienne strips); 16 ounces Boneless, skinless chicken thighs (cubed); 1 large White or yellow onions (diced); 1 Large stalk Celery, raw (diced); 2 tsp. Paprika; 3/4 cup Calasparra rice (or Arborio rice); 2 cups No salt added vegetable stock; 3 cups Water (may need 4); 3/4 tsp. Salt; 1/4 tsp. Saffron (about 40 threads); 1 15 ounce can Canned no salt added great northern beans (drained and rinsed); 4 ounces Green beans (cut into 1 inch pieces)

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Seafood paella might be the most well known version, but paella from Valencia generally includes game meat such as rabbit or duck as well as chicken or pork.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.mds.culinarymedicine.org.

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Ingredients

2 Tbsp. Olive oil (divided)
1 large (2-1/4 per pound, approx 3-3/4 inch long, 3 inch dia.) Red bell peppers (cut into julienne strips)
16 ounces Boneless, skinless chicken thighs (cubed)
1 large White or yellow onions (diced)
1 Large stalk Celery, raw (diced)
2 tsp. Paprika
3/4 cup Calasparra rice (or Arborio rice)
2 cups No salt added vegetable stock
3 cups Water (may need 4)
3/4 tsp. Salt
1/4 tsp. Saffron (about 40 threads)
1 15 ounce can Canned no salt added great northern beans (drained and rinsed)
4 ounces Green beans (cut into 1 inch pieces)