Paella a la Valenciana Recipe - Nomad Distribution

Name: Paella a la Valenciana Recipe - Nomad Distribution
Ingredients: 1.3 ltr ANETO Chicken Broth; ½ tsp PINA saffron threads – crumbled; 600 gr. boneless chicken breasts cut into strips, the thigh fillets with bone left in or wings with the tip removed and the rest cut in half at joint.; 300gr Pork Neck; ½ cup of Olive Oil; 200g La Boqueria Chorizo, cut into ½ cm slices; 300g medium Green Prawns; 690 gr. of Paella rice either Bomba or Bahia or Cebolla rice; 8 Tbs chopped Parsley; 300 gr of peas (1 ½ cups) Green Peas; Freshly ground black pepper to taste; 350 grams Mussels in the shell; 300 gr. Calamari; Pimenton Sweet smoked; 1 Tbsp of tomato paste for soffrito; 2 x Lemons; 150 gr marinated peppers – seeded and sliced; Salt to Taste.; Dry Spanish Sherry

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Learn how to make paella a la valenciana with chicken, pork and seafood. This authentic paella recipe is easy to make and serves up to 6 guests.

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Ingredients

1.3 ltr ANETO Chicken Broth
½ tsp PINA saffron threads – crumbled
600 gr. boneless chicken breasts cut into strips, the thigh fillets with bone left in or wings with the tip removed and the rest cut in half at joint.
300gr Pork Neck
½ cup of Olive Oil
200g La Boqueria Chorizo, cut into ½ cm slices
300g medium Green Prawns
690 gr. of Paella rice either Bomba or Bahia or Cebolla rice
8 Tbs chopped Parsley
300 gr of peas (1 ½ cups) Green Peas
Freshly ground black pepper to taste
350 grams Mussels in the shell
300 gr. Calamari
Pimenton Sweet smoked
1 Tbsp of tomato paste for soffrito
2 x Lemons
150 gr marinated peppers – seeded and sliced
Salt to Taste.
Dry Spanish Sherry