Valencian paella


- 350 g Vialone Nano rice
- 1 kg mussels
- 300 g squid
- 200 g prawn tails
- 12 scampi
- 200 g lean pork
- 200 g chicken breast
- 100 g spicy sausage
- 300 g shelled peas
- 1/2 red pepper, 1/2 yellow pepper
- 300 g diced tomatoes
- 2 small onions, 1 clove of garlic, parsley
- 6 tablespoons of extra virgin olive oil
- 1 sachet of saffron
- 1/2 glass of dry white wine
- approx. 1.5 l vegetable stock
- salt and pepper.


• Wash the mussels and open them by cooking them over a high heat with the white wine
strain the cooking juices and keep to one side. Shell the mussels (leave a few whole mussels to garnish).
• Clean the squid, rinse them, dry them and cut them into rings.
• Wash the prawn tails and clean the scampi.
• Cut the chicken breast, pork and sausage into small pieces.
• Heat the Paellera pan. Pour in 4 tablespoons of oil and brown the pieces of chic- ken and pork, then quickly brown the sausage. Drain and place to one side.
• Quickly brown the squid and then the prawns, also in the Paellera. Remove the fish from the pan and place to one side.
• Pour two tablespoons of oil into the Paellera, followed by the finely chopped onion and garlic. Cook until soft. Add the cleaned peppers, cut into strips, and brown them for two or three minutes
then add the peas and continue cooking for one minute.
Lastly, add the diced tomatoes, a pinch of salt and pepper, a pinch of chilli pepper and leave on the heat for a few minutes more. Remove this mix from the Paellera.
• Brown the second onion, then add the rice and toast it slightly. Pour in the stock a little at a time, then the saffron. After 8 or 9 minutes, add the meat, vegetables and fish. Pour in the remaining stock (boiling hot) and finish cooking without stirring.
• Bake the scampi in the oven for three minutes with a pinch of salt and one of pepper.
• When the rice is cooked and a dry consistency, garnish the paella with the scam- pi and the mussels that were kept to one side. Sprinkle with parsley.
• Serve piping hot, directly from the Paellera. Useful information: paella, a single, extremely rich dish, is the best-known dish in Spanish cuisine. It gets its name from the "paellera", the pan in which it is cooked. As an alternative to vegetable stock, it is possible to use either the strained cooking juices from the mussels or a fish stock. Fish stock: vegetable stock plus fish heads and mussels.

Valencian paella





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