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Paella Recipe - Paella Valencia


1 cup uncooked rice, 2 Tbsp. sliced sundried tomatoes, 1/2 cup sweet peas, 3 oz. dry white wine, 1 pinch saffron, 1 tsp. chopped garlic, 1 small onion, chopped, 3 Tbsp. extra virgin olive oil, 1 cup chicken stock or base, 6 ounces sliced chorizo, 1 chicken breast, diced, 12 large shrimp, 4 oz. button mushrooms, quartered, 12 fresh mussels, 1 diced carrot, 1/4 cup sliced celery, fresh thyme, salt and pepper to taste.


Wash the rice and boil it in 1 liter of water with the white wine and saffron until half cooked. While the rice is boiling heat the olive oil in a large skillet and sauté the garlic and onion for 3 minutes. Add the sundried tomato, sweet peas, mushrooms, celery, carrot, mussels, shrimp, chorizo and chicken. Saute until the mussels open and the chicken is cooked. Strain the boiled rice and toss it into the skillet. Start pouring the chicken stock while stirring. Season to taste and keep stirring until the stock absorbs into the rice. Add some fresh thyme to the paella and other herbs if desired, season to taste and serve. Garnish the paella with some grape tomatoes and fresh herbs.

Paella is a traditional Spanish dish also known as Paella Valencia or Paella Valenciana. The original paella is often cooked in giant pans over fire for large community gatherings in the Valencia region in Spain. Paella is a very versatile dish allowing for many different kinds of meat to be used aside from the seafood and saffron rice. The word paella means frying pan in Catalan language.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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