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  • Elianni Gaio

Paella Valenciana - Simple, Easy to Prepare - Delicious Nutrient-Dense Dish

Paella Valenciana

Serves: 6

Time Preparing: 60-70 minutes

Time Cooking: 50-60 minutes

Total Time: 60-70 minutes


1 cup organic rice, well rinsed (I use California white Jasmine)

3 cups chicken stock (recipe here)

1 large onion, finely chopped

12 garlic cloves, minced

3 tablespoons ghee, or fat of choice

1 yellow bell pepper, finely chopped

1 organic tomato, finely chopped

1 lobster tail, cut into the middle

½ pound squid, finely chopped

1 ¼ pound clean shrimp, peeled and deveined

½ pound mussels

1-pound bay scallop

1 teaspoon organic paprika powder

1 teaspoon organic Spanish saffronthread

Cilantro to garnish


Preheat a paella skillet with 3 tablespoons of ghee or fat of choice over medium heat

Add onions, stir occasionally, sauté until lightly golden, 8-10 minutes

Add garlic, stir occasionally, sauté until golden, 2-3 minutes

Add bell pepper, stir occasionally, sauté 2 minutes

Add squid, stir well to combine, sauté 2 minutes

Add tomato, paprika, Spanish Saffron, scallops, sea salt, stir well to combine

Add rice, stir well to combine, sauté 2 minutes

Add chicken broth, stir well to combine

Taste the salt and add more if necessary

Add shrimp into a layer (don’t need to stir anymore)

Add lobster in the middle of the paella skillet, bring to a boil, 5-10 minutes

Reduce heat to medium/low

Add mussels in the middle of the skillet or, as wanted to decorate, cook for 20-25 minutes

Check if rice is soft, and if it is not soft, add a little bit more chicken broth to finish cooking the rice

Garnish with fresh cilantro

Serve immediately

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