Paella A La Valenciana

Paella A La Valenciana

Reference: Paella A La Valenciana
Romertopf Recipes

Almost every family in Spain has its favorite way of preparing this classic dish, each one varying from region to region.  Paella from Valencia is usually made with a mix of seafood, chicken and pork, but you can vary the ingredients to your tastes.  While the Romertopf Clay Baker is not a substitute for the traditional Paella pan (known as "Paellera"), the Romertopf makes this usually time-intensive dish super-easy to prepare and we feel it does the dish justice in enhancing the fabulous flavors.

Ingredients:      

cooking spray, butter or olive oil

1 1/2 cups short-grain rice (arborio is a good choice and easy to find)

2 cloves garlic, minced

1 cup onion, finely chopped

1 red bell pepper, seeded, ribs removed, sliced into fine strips

3 scallions, chopped

2 Tbl. fresh cilantro, coarsely chopped

1 bay leaf

1 cup snow peas  (or 1/2 cup green beans and 1/2 cup frozen peas, thawed)

2 ripe tomatoes, peeled, seeded, and chopped

3 cups chicken stock

1 Tbl. tomato paste

2 pinches of saffron (about 15 threads)

1 tsp. smoked paprika (pimentón)

pinch of cayenne

Salt & Pepper to taste

12 oz. boneless, skinless chicken breasts, cut into large pieces (about 3-4 pieces per breast-depending on size)

3/4 lb. chorizo sausage (or any smoked sausage), cut on the bias into 1 inch pieces

1 1/2 to 2 lbs. mixed seafood (shrimp, scallops, mussells, calamari, clams or a mix of any of these)


Preparation:

Soak lid to glazed Romertopf for 15 minutes.  While lid is soaking, lightly grease the bottom of glazed Romertopf with cooking spray, butter, or olive oil.  Stir saffron, smoked paprika, tomato paste and cayenne into chicken stock. Add the rice and all ingredients through tomatoes to clay baker bottom.  Season with salt and pepper to taste.  Pour in the chicken stock and stir to combine.  Nestle chicken breast pieces and sausage into rice mixture. Top with lid and place in cold oven.  Set oven temperature to 450º F.  Bake 45 minutes.  Carefully remove lid and stir in seafood.  Replace lid and return to oven for 10-15 minutes or until shrimp are cooked through and mussells/clams have opened. Discard bay leaf and any mussells or clams that did not open. Serve immediately.  

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