Cooking with Lakwatsera's Momma: Paella Valenciana version

One of my mom’s bestseller dishes is her Paella Valenciana. We used to eat this outside but when she learned how to make one, goodbye Spanish Restaurants! Try making your own!

She told me the secret to perfect paella is the Saffron (a reddish type of herb). It can be quite pricey but it is the key to perfect and authentic paella. Enjoy!

Ingredients

5 cloves of garlic

¼ cup olive oil

1 cup semisweet white wine

1 whole chopped onion

1 cup crushed tomatoes

2 cups Japanese Rice

1 whole Chorizo Bilbao, sliced

1 cup squid rings

5 pieces of black prawns

2 cups of chopped Letchon or sautéed chicken in 1 tbsp oil and salt and pepper

1 tsp of Saffron

6 cups of chicken stock

¼ kg of Halaan shells or arc shells

1 tsp paprika

¼ cup green pitted olives

20 pieces string beans

½ green peas

1 pc red bellpepper, broiled and cut lengthwise

1 hard boiled eggs

Salt and pepper to taste

OPTIONAL: crab and lemon wedges for garnish

Directions

1.       Preheat oven 250 degrees Fahrenheit

2.       Sauté string beans in 1 tbsp butter. Set aside.  

3.       Cook prawns and shells in ½ cup white wine. Set this aside

4.       In the paellera pan, fry the chorizo in olive oil for 5 minutes then add garlic, onions, and tomatoes.

5.       Add the Japanese rice (uncooked) and pour white wine, till dry.

6.       Add paprika, salt, pepper, and saffron

7.       Add two cups chicken stock and stir until the broth is absorbed.

8.       Add all the letchon or chicken, squid (cooked in 1tbsp oil, with salt and pepper), olives, and green peas then stir.

9.       Add the remaining chicken stock and stir once.

10.   Arranged bell pepper stripes on top. Cover with foil and cook in the oven for 30 minutes in medium heat.

11.   5 minutes before turning off the oven, add prawns, shells, and crabs.

12.   Add sliced hard boiled eggs, sautéed string beans, and lemon wedges before serving.

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