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Paella Valenciana

Yield 8 to 10 servings


  • 3/4 cup olive oil
  • 1 (2 1/2- to 3-pound) broiler-fryer, cut up
  • 1 pound boneless pork, cut into 1-inch cubes
  • 3 cloves garlic, crushed
  • 1/2 pound red snapper, cut into 2-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound fresh crab meat, drained and flaked
  • 4 ounces fresh small scallops
  • 4 ounces fresh Select oysters, drained
  • 1 medium onion, chopped
  • 1 medium-size green pepper, chopped
  • 1 quart chicken broth
  • 1 small tomato, peeled and chopped
  • 2 1/2 cups uncooked regular rice
  • 2 bay leaves
  • Dash of ground saffron
  • 1 drop yellow food coloring
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package frozen English peas
  • 1 (4-ounce) jar whole pimiento, drained and cut into strips
  • 1/2 cup Chablis or other dry white wine
  • Lemon wedges (optional)

How to Make It

  1. Heat oil in an 8 1/2-quart ovenproof Dutch oven. Add chicken, pork, and garlic; cook until chicken and pork are browned on all sides. Add red snapper, shrimp, crab meat, scallops, oysters, onion, and green pepper; cover and cook over medium heat 20 minutes or until snapper is fork tender. Add broth, tomato, and rice; bring mixture to a boil. Stir in bay leaves, saffron, food coloring, salt, and pepper; reduce heat, and cook over medium heat 10 minutes, stirring occasionally. Cover and bake at 350° for 15 minutes. Remove bay leaf.

  2. Cook peas according to package directions; stir in pimiento. Spoon paella in center of platter and surround with peas. Sprinkle wine over paella; garnish with lemon wedges, if desired.

  3. Note: 1/4 teaspoon ground saffron may be added for more flavor and color.

Oxmoor House Homestyle Recipes