Paella Valenciana


2 2-pound broiler-fryers, cut up, with giblets
2 teaspoons salt, divided
1 carrot, cut in small pieces
1 onion, chopped
1 bay leaf
1 tablespoon chopped parsley
8 whole black peppercorns
3 cups water
1/2 cup olive oil
3 cloves garlic, minced
1 large green pepper, cut in julienne strips
1 teaspoon crumbled saffron
1/2 teaspoon pepper
1-1/2 dozen whole clams
1-1/2 cups raw, long-grain white rice
3 cups fresh tomatoes, peeled and coarsely chopped
1 pound shrimp, cooked, shelled and deveined
2 tablespoons finely chopped parsley


In a large saucepan, combine the chicken giblets, ½ teaspoon salt, carrot, onion, bay leaf, parsley, black peppercorns and water. Bring to a boil. Reduce the heat and simmer, covered, for 40 minutes.

While this is cooking, slowly heat the olive oil in a large dutch oven or paella pan. Slowly brown the chicken in the hot oil, a few pieces at a time. Remove from the oil.

Now saute in the hot oil the garlic, green pepper, saffron and ½ teaspoon pepper for about 5 minutes. Arrange the browned chicken pieces on top. Drain and discard the giblets and vegetables, reserving the liquid. You should have 3 cups. (If not, add clam juice or cooking liquid from the shrimp to make up the difference.) Bring to a boil over medium heat. Stir in the rice and the remaining 1-½ teaspoons of salt with a fork, mixing well. Bring back to the boil. Add to the chicken pieces and bake, covered, for 1 hour at 350 degrees. Stir the rice every 15 or 20 minutes.

Scrub clams thoroughly and add to the casserole with tomatoes and shrimp. Bake 15 minutes longer, or until the clams open Sprinkle with parsley.


Serves 6-8.

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