Paella A La Valenciana Recipe


  • 2 cups chicken stock, homemade or low-sodium canned
  • 3 sprigs fresh rosemary
  • Kosher or sea salt
  • 1/4 tsp crumbled thread saffron
  • 3 lb chicken pieces, bone-in, a combination of thighs, drumsticks, and breast (cut into chunks)
  • 8 Tbsp olive oil
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 8 cloves garlic, minced
  • 1/2 lb green beans (preferably broad, flat beans, but round ones are fine), ends snapped off and cut in half crosswise
  • 1/2 lb snap peas or snow peas, strings removed
  • I box frozen artichoke hearts (already quartered)
  • 2 medium tomatoes, finely chopped
  • 2 Tbsp minced flat-leaf parsley
  • 1 tsp Spanish smoked paprika (mild or hot, to taste)
  • 3 cups imported Spanish bomba or valencia rice, or Arborio
  • 1 roasted red pepper (good quality from a jar), sliced lengthwise into 1/4 inch strips


This Is A Very Large Recipe. You Must Have A 16" Or Larger Paella Pan. You Could Use A Large Oven Pan In A Pinch Though

Group Recipes Favicon Group Recipes
View Full Recipe

MS Found Country:US image description
Back to top