Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe features a vibrant combination of chicken, chorizo, vegetables, and ...

Paella ValencianaIngredients:1 1/2 pounds skinless, boneless chicken thighs patted dry, each cut into two pieces1 to 1 1/2 pounds rabbit, cut into ...

Paella is a great dish to serve at a party since its served family style. There's something for everyone - try it with shrimp, clams, chorizo, or chicken. Combine garlic, onion, Sofregit, scallion ...

The paella is ready after about 20 minutes. Remove from heat, cover with a sheet of newspaper, and let it continue to absorb water and swell for about ten minutes.

Cook slowly, turning chicken till half cooked. Add green beans diced into small pieces. When chicken is cooked through, add 3 tsp of tomato paste and stir.

About 40 or 45 minutes before you want to serve it, resume cooking. Heat the rice again, and add simmering stock or broth into which you’ve added a generous pinch of good saffron threads that ...

Excite the chicken, garlic, onion, tomatoes, pepper, peas and saffron in hot slow virgin oil. Tumble into your handmade paella pan from the official paella pan website.

Ah. Now I see the full order is 230 pesos, $11.50, and this is the traditional paella Valenciana, with pork, mariscos, and chicken. But there is a half order possible for $8.50.

The paella we decided on was paella Valenciana, which comes with yellow rice, calamari, on-the-bone chicken, shrimp, chorizo, green peppers, onions, garlic and clam juice.