Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Paella Valencian

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $24.34 One serving costs about $24.34 One serving costs about $24.34

$24.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner Eastern European,Spanish,European
spoonacular Score:82%

Spoonacular Score: 82%

 

The recipe Paella Valencian is ready in around 45 minutes and is definitely a super gluten free and dairy free option for lovers of European food. For $23.41 per serving, this recipe covers 88% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 3205 calories, 249g of protein, and 35g of fat each. If you have olive oil, full head of garlic, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as a pricey main course. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is spectacular. Try The Original Valencian Paella, Valencian Orange Tart, and Frying Pan Paella Mixta (Paella with Seafood and Meat) for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1 large
1 large red bell pepper
red bell pepper
1 lb
1 lb calamari
calamari
some
some canned peas
canned peas
some
some fresh parsley
fresh parsley
1
1  garlic
garlic
some
some garlic
garlic
1 lb
1 lb diced fresh green beans
diced fresh green beans
1
1  diced green bell pepper
diced green bell pepper
1 chunks
1 chunks meat
meat
6.12
6.12  mussels
mussels
some
some olive oil
olive oil
1 medium
1 medium onion
onion
3
3  roma tomatoes
roma tomatoes
1 tsp
1 tsp saffron
saffron
1 lb
1 lb shrimp
shrimp
2 cups
2 cups raw white rice
raw white rice
1  bay leaf
1
bay leaf
1 large red bell pepper
1 large
red bell pepper
1 lb calamari
1 lb
calamari
some canned peas
some
canned peas
some fresh parsley
some
fresh parsley
1  garlic
1
garlic
some garlic
some
garlic
1 lb diced fresh green beans
1 lb
diced fresh green beans
1  diced green bell pepper
1
diced green bell pepper
1 chunks meat
1 chunks
meat
6.12  mussels
6.12
mussels
some olive oil
some
olive oil
1 medium onion
1 medium
onion
3  roma tomatoes
3
roma tomatoes
1 tsp saffron
1 tsp
saffron
1 lb shrimp
1 lb
shrimp
2 cups raw white rice
2 cups
raw white 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: $23.17
Ingredient
1 bay leaf
1 large red bell pepper
1 pound calamari
some canned peas
some fresh parsley
1 garlic
some garlic
1 pound diced fresh green beans
1 diced green bell pepper
12 mussels
some olive oil
1 medium onion
3 roma tomatoes
1 teaspoon saffron
1 pound shrimp
2 cups raw white rice
Price
$0.02
$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
$9.06
$1.19
$23.17

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • When buying canned vegetables, look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium. You might also look for vegetables preserved in glass jars to avoid BPA.

  • get more health tips

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
2783 Calories
218g Protein
33g Total Fat
389g Carbs
100% Health Score
Limit These
Calories
2783
139%

Fat
33g
52%

  Saturated Fat
6g
38%

Carbohydrates
389g
130%

  Sugar
37g
41%

Cholesterol
2227mg
743%

Sodium
4235mg
184%

Get Enough Of These
Protein
218g
437%

Selenium
524µg
749%

Copper
11mg
568%

Manganese
11mg
565%

Vitamin C
455mg
552%

Vitamin B12
21µg
350%

Phosphorus
2888mg
289%

Vitamin A
12207IU
244%

Vitamin K
189µg
180%

Vitamin B2
3mg
180%

Zinc
24mg
162%

Magnesium
621mg
155%

Iron
27mg
154%

Vitamin B3
27mg
138%

Vitamin B6
2mg
138%

Vitamin E
19mg
129%

Potassium
4472mg
128%

Calcium
1201mg
120%

Fiber
29g
119%

Folate
447µg
112%

Vitamin B5
9mg
93%

Vitamin B1
1mg
85%

covered percent of daily need

Related Recipes