Ingredients
- 6 cups chicken stock
- 3/4 teaspoon turmeric
- 1/2 tablespoon saffron, steeped in hot chicken stock for 15 minutes
- 1 teaspoon Hungarian paprika
- 1/4 cup olive oil, plus 1/2 cup
- 6 cloves garlic, chopped
- 1 cup diced white onion
- 1 1/2 cups diced tomato
- 2 cups diced pork loin
- 2 cups diced chicken breast, boneless and skinless
- 1 1/2 cups diced beef fillet
- 1 1/2 cups diced sea bass
- 2 1/2 cups converted rice
- 1/2 cup roughly chopped curly parsley
- 1 red bell pepper, ribs, and seeds removed, cut in to 1/3 by 1/3 by 2-inch long batons
- 8 serranos, whole
- 4 tablespoons white sesame seeds
- 1 tablespoon tarragon
- 1 teaspoon herbes de Provence
- Salt and freshly ground black pepper
- 1 cup Sauvignon Blanc
- 1 cup peas
- 1 1/2 cups halved artichoke hearts
- 1 cup chopped baby clams
- 1 1/2 cups green Spanish olives, pitted
- 16 shrimp, medium size, peeled, deveined
- 8 baby squid, cleaned but left whole
- 1/2 pound green asparagus, trimmed
Description
Food Network Invites You To Try This Paella Baja-Style Recipe.
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