Recipe courtesy of Legal Test Kitchen
Paella Valencia
Total:
1 hr 35 min
Active:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

For the Paella Valencia:
  • 2 ounces grapeseed oil
  • 18 clams
  • 8 ounces grilled chorizo
  • 10 ounces chicken thigh, boneless and skinless
  • 3 teaspoons minced garlic
  • 12 (16/20 count) shrimp
  • 12 ounces calamari
  • 8 ounces scallops
  • 24 mussels
  • 10 ounces cod
  • 10 ounces bluefish or mackerel
  • 6 ounces peas
  • 1 roasted red pepper, julienne
  • 8 ounces white wine
  • 5 cups Arborio rice, cooked, recipe follows
  • 3 cups paella base, recipe follows
Arborio rice:
  • 4 ounces butter
  • 1 cup Spanish onions, finely diced
  • 1 pound Arborio rice
  • 1 bay leaf
  • 1emon zest strip
  • 3 cups white wine
  • Water, amount varies
  • Salt and freshly ground black pepper
Paella Base:
  • 2 tablespoons grapeseed oil
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup Spanish onions, thinly sliced
  • 1 cup fish stock
  • 1 tablespoon saffron
  • 1 tablespoon paprika
  • 1 cup white wine
  • 6 ounces whole peeled tomatoes, in juice
  • 1 tablespoon salt
  • 2 roasted red peppers

Directions

For the Paella Valencia:

To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce. 

Arborio rice:

To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.

Paella Base:

To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Paella

Recipe courtesy of Alton Brown

Paella

Recipe courtesy of Bahama Breeze Island Grille

Paella

Recipe courtesy of Jacques Torres

Paella

Vincent's Paella

Recipe courtesy of Vincent Pesiri

Paella Mixta

Recipe courtesy of El Farol Restaurant

Paella Valenciana

Recipe courtesy of Columbia Restaurant

Paella Valenciana

Recipe courtesy of Fornos of Spain Restaurant

Paella Italiana

Recipe courtesy of Michael Chiarello

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Unique Sweets

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here