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VALENCIA STYLE PAELLA
1 tbsp Extra Virgin Olive Oil
1 oz Chorizo Sausage, sliced
5 each Rope Cultured Mussels in shell
4 each 31/40 Shrimp, peeled and deveined
1 oz diced pulled Roasted Chicken
7 oz Paella Vegetable Sauce (see recipe)
3-4 cups Paella Rice (see recipe)
Heat oil in sauté pan. Add sausage and sauté 30 seconds. Add mussels, shrimp and chicken. Saute for 30
seconds. Add paella vegetable sauce and bring to a boil. Simmer until mussels open.
Add rice and toss well.
Serves - 1
Paella Vegetable Sauce
6 oz diced Red Onions
6 oz diced Red Bell Pepper
1 tbsp chopped Garlic
2 tbsp Extra Virgin Olive Oil
2 ½ tsp Paprika
3/4 tbsp Oregano Leaf
2 cups diced Tomatoes with liquid
2 cups Chicken Stock
1/4 tsp Saffron
Salt & Pepper to taste
In a sauce pan, sweat red onions, garlic and red pepper in olive oil til tender.
Add paprika and oregano and sauté for 3 minutes. Add tomatoes and cook for 3 minutes.
Add chicken stock and saffron and simmer for 12 minutes. Salt and pepper to taste.
Makes – 32 ounces
Paella Rice Prep
1 pound Basmati rice
7 cups Water
3 tbsp melted Butter
1 pinch Saffron steeped in 1 oz Water
Add rice to boiling water and boil for 10 minutes. Remove from heat, drain and rinse with fresh hot water.
Place in shallow pan to cool. Mix saffron with melted butter. Pour over rice and combine well.
Cover pan with foil. Bake at 350 degrees for 25 minutes.
Makes – 24 ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
This recipe is property of Quaintance-Weaver, Inc.
Unauthorized commercial use is forbidden