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Paella Valenciana Share this recipe

1.5/5 rating (13 votes)
  • Ready in: 1-1.5 hours
  • Serves: 6
  • Complexity: medium
  • Origin: Paella & Tapas


  • 4 tblsps. Olive Oil
  • 300g monkfish (or any other firm white fish Cubed)
  • 200g chicken thighs
  • 100g pork fillet
  • 1 onion (finely chopped)
  • 1 green pepper (finely chopped)
  • 2 tomatoes (skinned and finely chopped)
  • 3 cloves garlic (finely chopped)
  • 300g Calasparra Rice
  • 1 litre fish stock
  • Salt & Pepper
  • pinch of Saffron
  • 1 tsp. Pimenton de la Vera
  • 100g fresh peas of cut green beans
  • 250g prawns (cooked)
  • 250g Mussels (cooked)
  • 1 Pimento (sliced)
  • 1 lemon (cut into wedges)
  • Chopped fresh parsley


  1. In a paella pan fry the fish for a few minutes then remove with a slotted spoon and set aside. Add the chicken and pork to the pan and fry until nicely browned, remove and set aside. Fry the onion and pepper for 20 minutes until very soft, add tomatoe and garlic and fry for a few minutes. Stir in the rice and browned meats, saffron and paprika. Season with salt and pepper.

  2. Pour in the stock and scatter the peas/beans evenly around the pan. Simmer on a high heat for a few minutes then reduce heat ans simmer for 25 minutes. Keep checking to make sure the Paella dousn't go completely dry. If needed top up with a little boiling water. Also keep checking the rice to make sure you don't overcook.

  3. Once cooked add the fish, prawns and mussels pushing them into the rice. remove from heat and cover with tin foil. Rest for 5-10 minutes. Garnish with sliced pimentos, lemon wedges and chopped parsley. Take to the table and serve.

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