Spanish national dish in the style of the Valencia region.

 

Ingredients for Paella Valenciana

500g mussels, ready to serve

300ml olive oil

1kg chicken leg

200g pork, cut into cubes

2 onions, cut into slices

2 cloves of garlic, chopped

100g smoked ham, cut into cubes

100g chorizo (Spanish sausage), cut into cubes

1 red pepper, cut into thin strips

300g rice

500ml chicken stock

1 teaspoon paprika powder

100g peas

200g shrimps

150ml dry white wine

Salt

Lemon slices to garnish

 

Preparation of Paella Valenciana

Preheat a 40cm paella pan.

Add the olive oil and brown the chicken leg.

Put the chicken to one side, leaving the oil in the pan.

Brown the pork in the same way and set aside.

Heat the onions, garlic, ham and sausages.

Add the paprika.

Remove everything from the pan and set aside, leaving the oil in the pan.

Add the rice to the pan and cook over a medium heat until the rice changes colour. Add more oil if necessary.

Add the chicken, pork and vegetables to the rice.

Pre-cook the chicken stock separately and add to the pan.

Season with salt and paprika.

Bring everything to the boil.

Cover and cook over a medium heat for about 10 minutes.

Stir occasionally.

Add the wine.

Add the shrimps and mussels.

Spread the peas over the rice and continue cooking until the rice is tender.

Garnish with lemon slices and serve.