Paella Valenciana: A Global Love Story Around Food and Romance

• 2 lbs Arborio rice 2 pounds Arborio rice
• 4 saffron 4 small envelopes saffron
• 1 red bell pepper 1 red bell pepper
• 1 yellow bell pepper 1 yellow bell pepper
• 0.75 lbs peas 3/4 pound baby small peas
• 1.5 lbs chicken breast 1 1/2 pound large skinless and boneless chicken breast
• 1.5 lbs chorizo sausage 1 1/2 pound -hot and mild chorizo sausage
• 0.75 lbs rabbit 3/4 pound rabbit
• 5 lbs mussels 4 to 5 pounds mussels
• 2 lbs clams 2 pounds clams
• 11 shrimps 10 to 12 large shrimps
• 1 lbs prawns scampi langustine 400 gr prawns – scampi or langustine
• 6 calamari 6 fresh tentacles saved calamari
• 10.5 cups sodium free chicken stock 10.5 cups sodium free chicken stock

PREPARATION

• Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 35–40 minutes, until the skin blisters. When cool, peel off the skin, remove the seeds, and cut into chunks.
• Cut the chicken and rabbit into roughly 1-inch pieces.
• Remove the casings from the chorizo and slice into small pieces.
• Place clams in cold salted water to purge and clean them. Discard any broken shells.
• Remove the beard from the mussels and discard any broken shells.
• Blanch the green beans in salted water for 5 minutes, then cool in ice water to preserve color.
• Peel the prawns, leaving the tails intact.
• Cut the backs of the langoustines with scissors.

COOKING

• In a large skillet, add olive oil, a couple tablespoons of water, and the mussels. Cover and steam until the mussels open, about 10–15 minutes. Set aside.
• In a large paella pan, heat olive oil and cook the chorizo, chicken, and rabbit over medium-high heat, breaking down the chorizo with the back of a spoon.
• Add the peas and stir to combine.
• Add the calamari and green beans and mix well.
• Spread the rice in a cross pattern across the pan and pour in the chicken stock evenly.
• While the rice cooks, place the langoustines on a baking sheet and roast in the hot oven (400°F/200°C) for 10 minutes. Remove and set aside.
• Add saffron to the rice so it turns a golden yellow. Adjust the saffron amount if needed and mix gently to distribute color and flavor without overworking the rice.

ASSEMBLE THE DISH

• Open about one-third of the mussels (roughly 20), keeping one half of each shell to present the mussel.
• Remove the meat from the remaining mussel shells and add it, along with the cooking juices, to the rice pan for extra flavor.
• Add the shrimp to the rice mixture.
• Arrange the langoustines and the half-open mussels on top of the rice.
• Place the assembled paella in a warm oven for about 10 minutes or until the rice has absorbed the liquid and is just set.

Nutrition