Recipes and Rantings from a Self-Confessed Foodie

Paella Valenciana

Paella Valenciana

Who doesn´t love a tasty paella? Currently living in Spain, it was pretty easy to find a good supplier of “paelleras” (paella pans). Pairing the right-sized pan with a good “paellero” (twin-ringed gas burner) helps to ensure the ingredients are cooked evenly, resulting in perfectly moist, deliciously-flavoured paella.

Serves 3-4  (as a main course, or 6-8 as tapas)

Raw Ingredients
Raw Ingredients


  • 100 ml white wine
  • 450 g mussels, cleaned and de-bearded (you can substitute clams)
  • 1 large skinless chicken breast, sliced into large pieces
  • 200 g pork, cubed
  • 6 large uncooked frozen prawns/langoustines
  • 100 g fresh, green/runner beans, sliced
  • 2 red onions, halved then sliced thinly
  • 4 cloves garlic, chopped finely
  • 2 large, ripe on-vine tomatoes, skinned, de-seeded and chopped
  • handful fresh parsley/cilantro, chopped
  • 600 ml chicken stock
  • 2 pinches saffron threads, soaked in 50 ml hot water
  • 75 g frozen baby broad (“fava”) beans, thawed
  • 100 g frozen, mixed sliced peppers, thawed
  • handful of frozen peas, thawed
  • 300 g paella rice
  • 150 g best (“Ibérico de Bellota“) chorizo, sliced thickly
  • 6 – 10 anchovy-stuffed green olives, sliced in half


  1. Heat the wine in a casserole dish then add the mussels/clams. Cover and steam until the shells open, then discard any that haven´t opened. Remove the shells with a slotted spoon and place them to one side.  Empty the remaining wine into a small container.
  2. Season the chicken and pork with paprika and salt and sear on all sides on a plancha or hob. Briefly fry the prawns on both sides.
  3. Boil the green/runner beans briefly until they soften, then drain and place them to one side.
  4. Pour a glug of olive oil into the pan and fry the onions and garlic until golden brown.
  5. Add the tomatoes and parsley and stir well.
  6. Add the chicken stock, remaining mussel liquid, saffron & liquid, beans, peppers and peas. Season and stir well.
  7. Turn up the temperature, and when the liquid starts to bubble, add the rice and stir.   Distribute the chicken, pork, shellfish, chorizo and olives around the pan.
  8. Lower the temperature until the mix is barely simmering.
  9. Cook for 10 – 15 minutes, until the rice is ready.
  10. Serve.
Paella Plated Up
Paella Plated Up

If you like this recipe, why not try our delicious rice-based dish from Japan, Omurice (Japanese Rice Omelette) ?









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