Valencian paella is a traditional Spanish dish originating from the Valencia region. This classic recipe is a tasty mix of rice, pork and chicken, sausage, seafood and vegetables. Its characteristic yellow color comes from the saffron used in the preparation. Valencian paella is a complete one-dish meal, perfect for a family dinner or to celebrate a special occasion.
Pour the oil into a large pan and fry the pieces of bell pepper, then remove them from the heat and set them aside.
Add the chicken, pork loin and sausage cut into small pieces to the same oil, and when everything is browned add the strained tomatoes, chopped garlic and parsley, salt, pepper, artichokes and peas.
Mix well and after a few minutes add the broth with the stock cube and saffron, two cups of broth for each cup of rice.
When it begins to boil add the rice, the fish cut into chunks, the well-washed mussels and the pepper strips.
Continue cooking over low heat and as soon as the rice is al dente turn off the heat, cover the pan and let it rest a few minutes before serving.
Paella pan
Store in the refrigerator for up to 2 days
Spain
| Energy (kcal) | 192.78 |
| Carbohydrates (g) | 14.04 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 9.25 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 13.82 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.28 |
