CIA Recipes

Paella Valenciana – Print This Recipe

Yield: 10 servings

• 20 shrimp (16–20 count)
• 3 fl oz/90 mL extra-virgin olive oil
• 2 1/4 tsp/1.80 g crushed saffron
• 72 fl oz/2.16 L chicken stock, or as needed
• 10 chicken legs, separated
• salt, as needed
• ground black pepper, as needed
• 6 oz/170 g large-dice onions
• 6 oz/170 g large-dice red peppers
• 6 oz/170 g large-dice green peppers
• 1 1/2 oz/43 g minced garlic
• 6 oz/170 g dry Spanish chorizo, sliced J in/3 mm thick
• 1 lb 8 oz/680 g Spanish rice
• 6 oz/170 g peeled, seeded, and large-diced tomatoes
• 20 clams, cleaned
• 3 lb/1.36 kg mussels, cleaned and debearded
• 6 oz/170 g green peas, cooked
• 1 1/2 oz/43 g thinly sliced green onions
• 4 piquillo chiles, julienned

1. Peel and devein the shrimp, reserving the shells. Sauté the shells in 1 fl oz/30 mL of the oil until they turn pink. Add the saffron and stock and simmer 30 minutes. Strain and reserve hot.
2. Season the chicken with salt and pepper. Add 1 fl oz/30 mL of the oil to a paella pan and heat to the smoke point. Add the chicken and brown on all sides. Remove from the pan and reserve.
3. Add the remaining oil to the pan with the onions and peppers. Sauté for 2 to 3 minutes, add the garlic, and sauté for 1 minute. Add the chorizo and rice, stirring to coat the rice with the oil.
4. Add the tomatoes, reserved stock, chicken, and clams to the pan. Cover, reduce the heat, and cook 5 minutes or until all the clams have opened. Do not stir the rice during the cooking process. Add the mussels and shrimp to the pan. Cover and cook for 5 to 7 minutes. During the last minute, add the peas. (Add more stock during cooking, if necessary, so that the rice does not dry out.)
5. Serve immediately, garnished with green onions and piquillo chiles.

Recipe taken from: The Professional Chef, 8th Edition