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Paella Valencian

 
One serving costs about $16.25 One serving costs about $16.25 One serving costs about $16.25

$16.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,healthy,dairy free lunch,main course,main dish,dinner Spanish,European
spoonacular Score:20%

Spoonacular Score: 20%

 

Paella Valencian is a main course that serves 1. For $16.25 per serving, this recipe covers 87% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 4005 calories, 185g of protein, and 34g of fat per serving. 1 person were impressed by this recipe. This recipe from Foodista requires meat see * note, shrimp in shells heads off, green beans, and parsley. It is a pricey recipe for fans of European food. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 82%, this dish is tremendous. Similar recipes are Valencian Paella, Traditional Valencian Paella, and The Original Valencian Paella.

Tempranillo, Grenache, and Albarino are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Torres Coronas Tempranillo (). It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Torres Coronas Tempranillo ()

The traditional Tempranillo variety is the basis of Coronas, ennobled with a small proportion of Cabernet Sauvignon. Delicate floral aromas over a background of very ripe fruit (blackberry and strawberry), oak and truffles. Its tannins have a fruity, meaty structure that evolves into velvety touches of smoke and spices acquired during aging.Delicious with meat, stews, casseroles, and traditional Spanish paella. Perfect with creamy cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  bay leaf
bay leaf
1
1  bay leaf
bay leaf
1 large
1 large red bell pepper cut wide strips
red bell pepper cut wide strips
1 large
1 large red bell pepper cut wide strips
red bell pepper cut wide strips
1 pound
1 pound calamari
calamari
some
some canned peas
canned peas
some
some fresh parsley
fresh parsley
1
1  full head of garlic
full head of garlic
some
some garlic as much as you like
garlic as much as you like
1 pound
1 pound diced fresh green beans
diced fresh green beans
1
1  green diced bell pepper
green diced bell pepper
1 chunks
1 chunks meat see * note
meat see * note
12
12  mussels
mussels
some
some olive oil
olive oil
1 medium
1 medium onion
onion
3
3  roma plum tomatoes
roma plum tomatoes
1 tsp
1 tsp saffron
saffron
1 pound
1 pound shrimp in shells heads off
shrimp in shells heads off
2 cups
2 cups raw white raw rice
raw white raw rice
2 cups
2 cups raw white raw rice
raw white raw rice
1  bay leaf
1
bay leaf
1  bay leaf
1
bay leaf
1 large red bell pepper cut wide strips
1 large
red bell pepper cut wide strips
1 large red bell pepper cut wide strips
1 large
red bell pepper cut wide strips
1 pound calamari
1 pound
calamari
some canned peas
some
canned peas
some fresh parsley
some
fresh parsley
1  full head of garlic
1
full head of garlic
some garlic as much as you like
some
garlic as much as you like
1 pound diced fresh green beans
1 pound
diced fresh green beans
1  green diced bell pepper
1
green diced bell pepper
1 chunks meat see * note
1 chunks
meat see * note
12  mussels
12
mussels
some olive oil
some
olive oil
1 medium onion
1 medium
onion
3  roma plum tomatoes
3
roma plum tomatoes
1 tsp saffron
1 tsp
saffron
1 pound shrimp in shells heads off
1 pound
shrimp in shells heads off
2 cups raw white raw rice
2 cups
raw white raw rice
2 cups raw white raw rice
2 cups
raw white raw rice

Equipment

paper towels
paper towels
sauce pan
sauce pan
oven
oven
frying pan
frying pan
pot
pot
paper towels
paper towels
sauce pan
sauce pan
oven
oven
frying pan
frying pan
pot
pot


Instructions

  1. * Note: About 2 inches square; 1 or 2 of each per serving: 8 to 10 pieces of chicken breast and/or thigh, 6 to 8 pieces of rabbit, or 6 to 8 pieces of pork, meatballs, etc. (all optional, depending on appetites).
  2. In saucepan, brown meats in olive oil; remove meat. In drippings, add onion, green pepper, tomato, minced garlic, bay leaf, and parsley and saute until the onion is soft. Add saffron, browned meats, and 1/4 cup of water and cook over low heat 5 to 10 minutes. Drain the juice from the saucepan and save it.
  3. Steam mussels until they open. Save the juice; set mussels aside. When they are cool, separate the shells, leaving the mussels on their half shells.
  4. Transfer saucepan contents to paella pan, distributing evenly. Place full head of garlic at center of the pan. Divide into pie wedges with the thick strips of red pepper standing on edge so that when it is done, you will see the tops of the pepper strips. Distribute rings and heads of calamari. Sprinkle beans or chick peas evenly around. Then sprinkle rice evenly around meats. Add 8 cups of liquid, including saucepan saute juices and mussel juice.
  5. Cook, uncovered, evenly over low flame. This can be done in the oven, but is much better over an open flame where you can tend it. I prefer to do it over an adjustable grille, starting relatively close to the hot coals to get it steeping and simmering, but then raising the grille from the coals to slow the cooking and let the flavors mingle. Important: rotate the pan over the flame to make sure it cooks evenly, and keep flame from scorching the rice at the bottom of the paella pan. This pot takes considerable watchful attention.
  6. When the rice has risen to the top and much (but not all) of the water has cooked off, fan shrimp over the top, then stand the mussels in half shells in the rice, points down. I do it in an attractive pattern of circled mussels and fanned shrimp.
  7. As it cooks, gauge doneness by tasting rice from several parts of the pan to be sure it is the correct texture (cooked - not crunchy, not mushy) and consistent throughout. If more water is needed in certain parts of the pan, add boiling water sparingly, sprinkling from a large spoon. If too much water is in the rice, lay newspaper lightly over the top of it and it will absorb excess water.
  8. Best served right out of the pan. In Spain, eating with the men out in the fields, the mussel shells served as spoons.
  9. Serve with crusty bread and a tossed salad. I recommend violating the seafood-white wine rule; this meal goes best with a hardy red of your choice.
  10. This recipe yields 6 servings.
  11. Comments: I suggest the first time you do a paella that you stick close to the recipe. After that, feel free to experiment to taste. I also suggest you do not attempt a paella for two. This is a meal that requires a great deal of loving work to prepare, more than you would feel inclined to spend for only two persons. It requires close attention for quite a few hours. It cannot be hurried. I have tried to calculate the quantities required for six adults. There will be leftovers - there almost always are.
  12. The first thing you need is a proper paella pan. You will find paella pans of many sizes and shapes. The best will be the most shallow and broad you can find, with its rim slanted outward. No lid needed. I have a paella pan that serves 8 persons; it is about 13 inches across at the top, 11 inches across the bottom, and the sides are only about an inch and a half high. It feeds eight persons comfortably. (I also have one that serves 16!)
  13. The best way to clean and treat the pan: rub its insides vigorously with a wedge of lemon after each use (and before first use), rinse, dry, and wipe its insides with olive oil on a paper towel. It should remain rust free and ready for use.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $18.27
Ingredient
1 bay leaf
1 bay leaf
1 large red bell pepper cut wide strips
1 large red bell pepper cut wide strips
1 pound calamari
some canned peas
some fresh parsley
1 full head of garlic
some garlic as much as you like
1 pound diced fresh green beans
1 green diced bell pepper
12 mussels
some olive oil
1 medium onion
3 roma plum tomatoes
1 teaspoon saffron
1 pound shrimp in shells heads off
2 cups raw white raw rice
2 cups raw white raw rice
Price
$0.02
$0.02
$0.82
$0.82
$8.05
$0.18
$0.16
$0.07
$0.07
$1.51
$0.36
$0.54
$0.17
$0.24
$0.70
$0.02
$0.97
$2.35
$1.19
$18.27

Nutritional Information

Quickview
5398 Calories
213g Protein
37g Total Fat
1033g Carbs
100% Health Score
Limit These
Calories
5398k
270%

Fat
37g
57%

  Saturated Fat
7g
45%

Carbohydrates
1033g
345%

  Sugar
56g
63%

Cholesterol
1084mg
362%

Sodium
763mg
33%

Get Enough Of These
Protein
213g
426%

Selenium
651µg
931%

Manganese
17mg
894%

Vitamin C
647mg
785%

Copper
12mg
616%

Vitamin A
17348IU
347%

Phosphorus
3329mg
333%

Vitamin K
328µg
312%

Vitamin B12
17µg
294%

Vitamin B6
4mg
222%

Vitamin B2
3mg
211%

Fiber
52g
210%

Magnesium
824mg
206%

Vitamin B3
40mg
202%

Zinc
26mg
175%

Potassium
5893mg
168%

Iron
27mg
153%

Vitamin B5
14mg
148%

Folate
593µg
148%

Vitamin B1
1mg
133%

Vitamin E
17mg
119%

Calcium
755mg
76%

covered percent of daily need

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