Valencian Paella

This exotic dish, known as ‘Paella Valenciana’ in Spain, is a meat, seafood and vegetable dish cooked in saffron rice which is truly tantalizing to the taste buds. Once cooked, the magnificent paella exudes incredible flavours – rich and meaty, and with amazing earthy notes.
Valencian Paella
Share on facebook
Share on twitter
Share on linkedin
Cooking Time
40 mins


  • 4 pcs. chicken, cut into bite size pieces
  • 400g red snapper filet, squids, prawns, and crab
  • 2 medium size onions, finely chopped
  • 6pcs minced garlic
  • 2 stalk celery, diced into cubes
  • 1 cup peas
  • 1 tsp. thyme
  • 2 bay leaves
  • 1 medium size plum tomato, crushed
  • 1 red bell pepper (capsicum), sliced thinly
  • 1 heaping tbsp. paprika
  • 1 tsp. saffron thread
  • 3 cups basmati rice, washed and drained
  • 3 ½ cup seafood stock or water (bring to boil)
  • Salt and freshly cracked black pepper
  • 3 tbsp. parsley, for garnish
  • ¼ cup olive oil


  1. Heat olive oil on a pan, sweat the garlic, onions, bay leaves, and parsley a while.
  2. Add the paprika and celery, and fry another 1 minute.
  3. Stir in the rice and fry another 2minutes.
  4. Add vegetable, tomato, hot stock, saffron, salt, pepper, and seafood.
  5. Stir well and bring to boil.
  6. Cover the pan with foil and continue cooking in the oven for 20 min at 180°C until all liquid has been absorbed.
  7. Sprinkle parsley on top just before serving.

Be a part of the Community

Copyright © Chef Wan Lifestyle 2021. All rights reserved

Powered by

Technology & Solutions Partner