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Paella Valenciana


In my family, paella is always served on special occasions. It's a dish that's very close to my heart and one that I'm always keen to cook. This particular recipe is my take on the classic dish from Valencia. I've used ingredients that are dear to me and that I think work really well together. I hope you enjoy it as much as my family does.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon of saffron threads
  • 2 cups short-grain rice
  • 4 cups of chicken stock
  • 1/2 cup dry white wine
  • 1/2 lb chicken. cut into small pieces
  • 1/2 lb chorizo. cut into small pieces
  • 1/2 lb. shrimp, peeled and deveined
  • 1/2 lb. mussels, scrubbed and debearded
  • 1/4 lb. green beans, trimmed and cut into 1-inch pieces
  • 2 lemons, cut into wedges


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large paella pan or a wide, shallow saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened.
  3. Add the paprika, smoked paprika, cayenne pepper, and saffron and cook for 1 minute.
  4. Stir in the rice and cook for 1 minute.
  5. Add the chicken stock and wine. Afterwards bring to a boil.
  6. Add the chicken, chorizo, shrimp, mussels, and green beans and stir well.
  7. Cover with a lid or aluminum foil. Then, bake in the oven for 30 minutes.
  8. Remove from the oven and let it rest for 5 minutes.
  9. Serve with lemon wedges.


Paella is a dish that's full of flavor and history. I hope you enjoy this recipe and that it brings you as much happiness as it does to my family.

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