Paella Valenciana

Course : Pork
Serves: 6 - 8
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Ingredients:

---SORFREIT---
2 cups onions -- finely chopped
1 medium green bell pepper -- julienned into 1 1/4 by 1 inch strips
2 medium red bell peppers -- julienned into 1 1/4 by 1 inch strips
6 cloves garlic -- finely diced
12 medium domestic mushrooms -- quartered
1 cup peas
8 medium artichoke hearts -- cut in half vertically
16 medium cherry tomatoes -- cut in half vertically
2 tablespoons olive oil
5 cups chicken stock
4 tablespoons flour
4 pieces bay leaves -- crushed
2 tablespoons dried thyme
1 medium crushed red chilies -- to taste
2/3 cup white wine
2 tablespoons dried marjoram
1 tablespoons dried basil
---RICE---
3 cups uncle bens converted rice
1 cup white wine
3 pinches saffron threads -- presoaked in water
2 tablespoons salt
5 cups chicken stock
4 ounces butter
---MEATS AND FISH---
1 piece pork tenderloin -- cut in thin medallions
2 links hot italian sausages -- cut into medallions
2 pieces chicken breasts -- cut into medallions
8 ounces firm white fish -- cut into cubes
16 large shrimp
1 package mussels
1 package clams -- optional
1 package escargots -- optional
1 1/2 pounds whole lobster -- optional
1 tablespoons flour -- seasoned with
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoons olive oil
2 medium chopped tomatoes
1 cup white wine
---SORFREIT---
2 cups onions -- finely chopped
1 medium green bell pepper -- julienned into 1 1/4 by 1 inch strips
2 medium red bell peppers -- julienned into 1 1/4 by 1 inch strips
6 cloves garlic -- finely diced
12 medium domestic mushrooms -- quartered
1 cup peas
8 medium artichoke hearts -- cut in half vertically
16 medium cherry tomatoes -- cut in half vertically
3 tablespoons olive oil
5 cups chicken stock
4 tablespoons flour
4 pieces bay leaves -- crushed
2 tablespoons dried thyme
1 medium crushed red chilies -- to taste
2/3 cup white wine
2 tablespoons dried marjoram
1 tablespoon dried basil
---RICE---
3 cups uncle bens converted rice
1 cup white wine
1 dash saffron threads -- presoaked in water
2 tablespoons salt
5 cups chicken stock -- up to 6
4 ounces butter
---MEATS AND FISH---
1 piece pork tenderloin -- cut in thin medallions
2 links hot italian sausages -- cut into medallions
2 medium chicken breasts -- cut into medallions
8 ounces firm white fish -- cut into cubes
16 large shrimp
1 bunch mussels
1 bunch clams -- optional
1 bunch escargots -- optional
1 1/2 pounds whole lobster -- optional
1 Cup flour -- seasoned with
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 tablespoons olive oil
2 medium chopped tomatoes
1/4 Cup white wine
 

Preparation / Directions:

Sorfreit: Glaze onions in olive oil until translucent. Add crushed bay leaves, thyme and red chilies, and continue to glaze with the onions for 1 to 2 minutes. Add green and red peppers, and the garlic, Lower heat and glaze vegetables until they are wilted. Deglaze the vegetables with the white wine. Cook until all of the wine has reduced to a syrup. Work the flour into the vegetable mixture. Slowly incorporate the chicken stock. Add the mushrooms and simmer over medium heat until a light sauce forms. Finish by adding cherry tomatoes, artichoke hearts, peas, marjoram and basil. Set aside for later. Rice: Melt butter and saute rice until well coated. Deglaze with the wine and cook until the wine is totally absorbed by the rice. Add the chicken stock, salt and saffron. Cook over low heat until the rice is all dente. Set aside. Meats and Fish: Dust the pork medallions and chicken breast pieces lightly with seasoned flour. Saute in olive oil until lightly browned. Remove and set aside. Dust the fish cubes lightly with seasoned flour. Saute and set aside with the pork and chicken. In the same pan, add the sausages. Lightly brown. Remove and add to the other cooked meats. Add more olive oil to the saute pan. Add the shrimp. Lightly saute. Add diced tomato pieces, mussels and deglaze with the white wine. Cover to open the mussels. Add the clams and escargot, if desired. Toss all together. Assembly: Build your paella in this order: Rice Meats Sorfreit Seafood remove most of the shellfish and save for the final layer Rice Meats Sorfreit Remaining seafood

 

Nutritional Information:

4250 Calories (kcal); 169g Total Fat; (38% calories from fat); 374g Protein; 227g Carbohydrate; 1560mg Cholesterol; 38577mg Sodium


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