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Ingredients
- Meat selection:
- Rabbit: 600 g (21 oz), cut into pieces
- Sausage: 150 g (5.3 oz), sliced
- Chicken breast: 150 g (5.3 oz), cut into bite-sized pieces
- Fresh vegetables:
- Yellow bell pepper: 1, sliced
- Red bell pepper: 1, sliced
- Cherry tomatoes: 10
- Green beans: 20
- Seafood selection:
- Amberjack: 150 g (5.3 oz), cubed
- Swordfish: 200 g (7 oz), cubed
- Small squid tentacles: 250 g (8.8 oz)
- Squid rings: 500 g (17.6 oz)
- Mussels: 250 g (8.8 oz)
- Clams: 250 g (8.8 oz)
- King prawns: 10 large
- Other essentials:
- Carnaroli rice: 600 g (approx. 3 cups)
- Saffron: 2 sachets (approx. 0.25 g)
- Meat broth: 3 liters (approx. 12 cups)
- Black pepper: to taste
- Salt: to taste
- Extra virgin olive oil: as needed
- Butter: 1 small knob
- Dry white wine: as needed (approx. 1/2 cup)
Authentic Valencian Paella with Meat and Seafood
Discover how to make the ultimate Valencian Paella. A rich, festive Spanish rice dish loaded with rabbit, chicken, fresh seafood, and…
