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Paella ValencianaNathan Deters from La Bodega

Paella Valenciana
Posted: 08/4/2016


6 oz Bomba Rice or Calasparra Rice

3 Cups Hot Water

1 pinch Saffron

4 oz Diced Chicken Breast

2 oz Bilbao Chorizo, Sliced

2 oz Soffritto (Equal parts sautéed Yellow, Green, Red Bell Pepper and Yellow Onion)

2 oz Green Beans, Blanched

2 Prince Edward Island Mussels

2 White Littleneck Clams

2 Black Tiger Shrimp

½ Lemon

Salt & Pepper to Taste

La Bodega


In a large sauté pan, brown the chicken and the chorizo in a little bit of oil over medium high heat. 

Add the rice and toast for 1 minute, steep the saffron in the hot water.

A little at a time add the hot saffron water to the rice and meat mixture stirring frequently until rice is mostly cooked. 

Fold in the Soffritto and the green beans, place either in a flat bottom paella pan or in a baking dish and top with the seafood. 

Bake at 400 degrees for 15-20 minutes or until browned and slightly crispy on top.

Remove from oven and squeeze lemon over the paella, serve and enjoy.

Cook Time: