Meal Type: Dinner

Prep Time: 30 min.

Cooking Time: 25 min.

Total Time: 55 min.

Cook Method: Stove

Difficulty: Medium

Cuisine: Spanish

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Rebecca H. - See All My Recipes

Date Added: January 17, 2010

adapted from Colman Andrew's Catalan Cuisine (Harvard Common Press)

1. Saute chicken until golden brown and cooked through in a bit of olive oil in a flat-bottomed pan. Remove, drain, set aside.

2. Boil chicken stock, then bring to a simmer.

3. Add mussels, shrimp (and/or crayfish), tomato, beans, and paprika to paella/flat-bottomed pan. Stir.

4. Add stock and chicken pieces to pan, simmer for 10 minutes, crumble in saffron, then add a bit of salt to taste.

5. Add rice to pan, and place on medium-high heat Cook for 20 to 30 minutes *without stirring* or until rice is cooked and the liquid in the pan has evaporated.

6. However, be sure the rice does not burn, though a dark brown crust on the sides and bottom is ideal.

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Dietary Notes:

This Paella Valenciana amb Mariscos (Valencian Paella with Shellfish) recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This Paella Valenciana amb Mariscos (Valencian Paella with Shellfish) recipe is high in Vitamin C with 26% of your daily recommended intake per serving.

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