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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 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 pound
1 pound calamari
calamari
some
some canned peas
canned peas
some
some fresh parsley
fresh parsley
1
1  garlic
garlic
some
some garlic
garlic
1 pound
1 pound diced fresh green beans
diced fresh green beans
1
1  diced green bell pepper
diced green bell pepper
1 chunks
1 chunks meat
meat
12
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 pound
1 pound 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 pound calamari
1 pound
calamari
some canned peas
some
canned peas
some fresh parsley
some
fresh parsley
1  garlic
1
garlic
some garlic
some
garlic
1 pound diced fresh green beans
1 pound
diced fresh green beans
1  diced green bell pepper
1
diced green bell pepper
1 chunks meat
1 chunks
meat
12  mussels
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 pound shrimp
1 pound
shrimp
2 cups raw white rice
2 cups
raw white rice
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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
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Nutritional Information

Quickview
2715k Calories
216g Protein
29g Total Fat
389g Carbs
100% Health Score
Limit These
Calories
2715k
136%

Fat
29g
46%

  Saturated Fat
5g
35%

Carbohydrates
389g
130%

  Sugar
37g
41%

Cholesterol
1815mg
605%

Sodium
1251mg
54%

Get Enough Of These
Protein
216g
434%

Copper
11mg
597%

Vitamin C
437mg
530%

Manganese
9mg
482%

Selenium
308µg
441%

Phosphorus
2974mg
297%

Vitamin B12
17µg
294%

Vitamin A
12207IU
244%

Vitamin K
189µg
180%

Vitamin B2
3mg
176%

Magnesium
630mg
158%

Potassium
5307mg
152%

Zinc
21mg
143%

Vitamin B6
2mg
136%

Vitamin B3
25mg
126%

Fiber
29g
119%

Iron
20mg
113%

Folate
406µg
102%

Vitamin E
14mg
96%

Vitamin B5
8mg
86%

Calcium
834mg
83%

Vitamin B1
1mg
82%

covered percent of daily need

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