in Spain

Paella del Valley

updated

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Ingredients for 8 servings:

  • 1 bulb(s) garlic
  • 4 m.-sized onion(s)
  • 3 bell peppers, red, yellow, green
  • 3 large beefsteak tomatoes
  • 3 packs of saffron, 0.125 g each
  • 1 bag(s) of squid(s), rings, frozen
  • 1 package of prawns, frozen, whole
  • 1 package prawns, peeled
  • 3 chicken breasts
  • ½ liter white wine or beer
  • Water
  • 1 kg rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the onions, garlic, and bell peppers and fry. Add the chopped tomatoes. Add the calamari. Add the meat. Add the prawns just before the rice, when the meat and calamari are almost cooked. Season with saffron, salt, and pepper. Add the beer or wine. Add the rice and top with about 0.4 liters of water. Cook for about 20 minutes. After 10 minutes of cooking, place the prawns, shells on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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