Paella valenciana

Paella valenciana
Paella valenciana 5 1 Stefano Moraschini


Carefully scrape the mussels, put them on the fire in a covered container and allowed to waterless open spontaneously.

Remove the shells and put them to one side.

Now the filtered water, then cook the shrimp buttandoli, but gracefully, and lasciandoceli in boiling water a minute; sgusciateli and put them together with the mussels (clams, not the valve).

Cut the chicken into small pieces and let it Brown together with veal and pork also cut into cubes in a skillet rather wide, combining even reduced Strip peppers.

Simmer for a quarter of an hour.

Meanwhile Peel the tomatoes, seeds liberateli and cut them into small pieces.

Please do the same end to Zucchini, stripped the sausage from skin and so naked sminuzzatela.

And the olives? Those cherries.

Throw all these ingredients in padellone, salted, and add chili pepper according to your taste.

Are wet with water mussels and cook for about an hour.

Did this put in padellone saffron (you have dissolved in a cup of boiling water) and rice.

With another wet boiling water so that it is completely submerged.

Add salt again and cook for another 20 minutes.

5 minutes before removing from heat, add the peas, the mussels and shrimp.

Keep in mind that when serving at the table, the cooking liquid should be almost completely consumed.

Paella valenciana

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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