Valencian Seafood Paella Recipes

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PAELLA VALENCIANA



Paella Valenciana image

No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 tablespoon pimenton (Spanish smoked paprika)
Kosher salt and freshly ground pepper
7 tablespoons extra-virgin olive oil
2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
3 cups low-sodium chicken broth
1 sprig rosemary
1/2 teaspoon saffron threads
1 large onion, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
6 cloves garlic, minced (2 tablespoons)
1 1/4 cups Bomba or Calasparra rice
1 tablespoon tomato paste
2 medium tomatoes, seeded and chopped (1 cup)
1/4 cup dry white wine, such as vinho verde
1 cup frozen lima beans, thawed
6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
  • Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
  • Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
  • Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
  • Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

AUTHENTIC PAELLA VALENCIANA



Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

AUNT JUDY'S VALENCIA PAELLA RECIPE



Aunt Judy's Valencia Paella Recipe image

How to prepare an authentic paella from Valencia

Provided by G. Stephen Jones

Categories     Main Course

Time 55m

Number Of Ingredients 13

½ pound mussels
3 tablespoons olive oil
1 onion (chopped)
1 Italian sweet pepper (thinly sliced)
2 14.5 ounce cans cans dice tomatoes (drained well)
½ pound artichoke hearts (peeled and quartered)
2 cups Arborio rice
Cuttlefish ink (optional)
1 pinch saffron
6 cups seafood stock
salt and pepper (to taste)
½ pound shrimp (peeled or not peeled, up to you)
½ pound squid (cleaned and cut into tight rings)

Steps:

  • Prep all the ingredients including the pepper, tomatoes, artichoke hearts and seafood stock. You want the seafood broth hot before adding to the rice so heat it up in a separate pan just before adding.
  • Heat the oil in the paella pan over medium heat until hot. Add the onion and cook for a minute or two.
  • Add the pepper slices and continue cooking for 2 to 3 minutes.
  • Add the diced tomatoes and continue cooking for 3 - 5 minutes.
  • Add the artichoke hearts, cover the pan and cook for another 3 minutes.
  • Add the rice and stir all the ingredients to evenly cover the rice with the oil and vegetables.
  • Add the pinch of saffron and stir once more.
  • Add the seafood stock, stir and let it cook on medium low to a simmer. If too hot, reduce the heat. If not hot enough, add some more. Cook for approximately 20 minutes.
  • While the rice is cooking, give it just one or two more stirs and re-position the pan on the stove top occasionally so it doesn't get too hot on any one part of the pan.
  • The rice is done when it is "dry throughout and has formed a nice brown crust on the bottom" of the pan.
  • While the rice is cooking, steam the mussels in another pan so they are ready to add to the dish at the end.
  • When the rice is done cooking and all the mussel shells have popped open, add the shrimp to the pan cover and cook for a few minutes.
  • Add the squid, cover and cook for no longer than 1 and ½ minutes.
  • Return the mussels to the pan and serve with aioli.
  • Add the rest of the seafood to the top of the rice, cover and cook (steam) until the squid and shrimp are just tender, about 1½ minutes.

AUTHENTIC VALENCIAN PAELLA



Authentic Valencian Paella image

This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain.

Provided by GreenEyedLS

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken pieces
1/2 lb shrimp
1/2 lb mussels, and or 1/2 lb calamari
2 medium ripe chopped tomatoes
6 ounces wide green beans (spanish-bachoqueta)
4 ounces large white lima beans (spanish-garrafon)
1 teaspoon saffron
3 cups Spanish rice
8 cups hot water or 8 cups even better chicken broth
olive oil (enough to cover the bottom of the paella pan)
salt (to taste)
1 teaspoon red sweet paprika

Steps:

  • First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat.
  • While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
  • Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
  • After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook.
  • Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished.
  • Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
  • For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Nutrition Facts : Calories 156.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 126.3, Sodium 377.9, Carbohydrate 12.9, Fiber 3.8, Sugar 3, Protein 21.4

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