Paella Valenciana
How to make Paella Valenciana. A dish with Spanish origins combining the seafood and chorizo with the smoky flavours infused from cooking process over an open fire.
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 flavoursomedelights.com.
Cooking tools:
- Paella pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Serving platter
Ingredients
- 1 Onion, finely chopped
- 2 Garlic cloves, crushed
- 2 cups of rice (Arborio type)
- 1 litre of chicken stock
- 1 green capsicum, finely sliced
- 1 tin of cherry tomatoes, drained
- 1 cup of peas
- 1 handful of French Beans
- 4/6 pieces of chicken
- 1 Chorizo sausage sliced
- Selection of seafood: mussels, prawns
- 1 pinch of Saffron + ½ cup of boiling water
- Olive Oil
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