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paella valenciana: the recipe

November 9, 2010

I introduced this dish awhile back and the recipe was delayed courtesy of our hellish move.  Now that the cookbooks are unpacked, I can finally share this recipe with you.

With the temperatures dropping, dishes like this make wonderful weeknight, one-pot dishes.  Including prep and cooking time, this dish is easily on the table in less than an hour.  And the best part is it makes even better leftovers.

paella valenciana
from Chicago’s Cafe Ba-Ba-Reeba

ingredients

  • 4 tbsp olive oil
  • 1/2 cup pork butt, died (tenderloin or shoulder also work if you can’t find butt)
  • 1/2 cup chicken (dark meat), diced
  • 1 tsp garlic, diced
  • 1 tsp sweet pimenton (paprika)
  • 3 oz tomato puree (or 1/3 cup)
  • 1 1/4 cups Spanish rice or medium grained rice
  • 1 pinch saffron
  • 1/4 cup snap peas, cut in half
  • 4 cups chicken stock
  • 2 sprigs rosemary
  • 1 tsp salt (optional)

directions

  1. Preheat oven to 450 degrees.
  2. In a paella pan, heat the olive oil, sear the pork and chicken together until golden brown.
  3. Add garlic, paprika and tomato puree.  Stir.
  4. While continuing to stir, add rice, saffron, snap peas and chicken stock.  Continue cooking until rice begins to rise.
  5. Add fresh rosemary and bring to a boil.
  6. To season, use a spoon to taste the cooking liquid.  Add salt as necessary.
  7. Bring liquid to a boil and place pan in oven.
  8. Cook in the oven for about 15-17 minutes or until liquid is fully absorbed.
  9. Remove sprigs of rosemary and allow rice to cool for 3-5 minutes before serving.
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4 Comments leave one →
  1. November 9, 2010 11:34 pm

    it’s very rare that I click on a pic from tastespotting and actually feel compelled to comment, but this just sounds so delicious! i can’t wait to try it.

    • November 10, 2010 7:46 am

      Thanks so much. If you do try it out, make sure to let me know how it goes. Thanks for stopping by and hope to see you around more.

  2. November 10, 2010 3:49 pm

    That does sound delicious. I love one pan rice dishes… i’ve never made a paella before. I’ll have to give it a go. I guess I always thought it was gonna be harder to pull together.

    • November 10, 2010 4:09 pm

      Funny you should say that as I always felt the same way. Maybe it’s because it always comes with a pile of seafood on top and I a complex about being good at preparing seafood. Don’t know, but I do know that this is incredibly easy and a wonderful dish. Hope you give it a go and let me know how you like it.

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