Paella Valenciana

Name: Paella Valenciana
Prep time: 45 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 6 chicken pieces; 1 lb pork tenderloin, cubed; 2 garlic cloves; 1 medium onion, chopped; 2 red ripe tomatoes, diced; 1 red bell pepper; 1 green bell pepper; 2 cups arborio rice; 1 pinch saffron; 4 cups chicken broth; 1/4 lb string bean; 1 (14 ounce) can artichokes, drained; 2 laurel leaves; 1 lb shrimp; 1 lb mussels; 1/4 cup olive oil; salt and pepper

Submitted by MsPia

"I got this recipe from the back of a box of saffron from Spain."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 8

ingredients

6 chicken pieces
1 lb pork tenderloin, cubed
2 garlic cloves
1 medium onion, chopped
2 red ripe tomatoes, diced
1 red bell pepper
1 green bell pepper
2 cups arborio rice
1 pinch saffron
4 cups chicken broth
¹⁄₄ lb string bean
1 (14 ounce) can artichokes, drained
2 laurel leaves
1 lb shrimp
1 lb mussels
¹⁄₄ cup olive oil
salt and pepper

directions

Preheat the oven to 400°F.
Warm up the oil in a paella dish, and brown chicken and pork (seasoned with salt and pepper).
Remove from pan and keep warm.
Add garlic and onions and sauté until golden brown.
Add rice, mix with a wooden spoon and cook until the grains are golden brown and loose.
Then add broth and saffron, stir a little and add tomatoes, peppers and laurel leaves and the reserved chicken and pork.
Cover and simmer on medium heat for about 15 minutes.
Turn of the heat and let it rest for 5 minutes.
Set over rice the string beans, artichokes, mussels and shrimp.
Put paella dish in the preheated oven for about 5 minutes or until shrimp turn pink.
Serve.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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