No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Paella Valenciana

Paella Valenciana

Recently featured on Emeril's Florida: Viva Florida.

  • Yield: Recipe serves 4-6

Ingredients

  • PAELLA "VALENCIANA"

  • 1/2 cup Spanish extra-virgin olive oil
  • 1 large Spanish onion, chopped into eighths
  • 1 large green pepper, chopped into eighths
  • 2 medium tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 pound boneless chicken breast
  • 3/4 pound boneless pork loin
  • 1/2 pound squid, tentacles and tubes
  • 12 scallops, 10- 20 count
  • 3/4 pound shrimp, 36-40 count
  • 8 mussels
  • 8 littleneck clams
  • 2 cups long-grain rice
  • 4 cups chicken stock
  • 1/2 teaspoon saffron
  • Columbia Seasoning
  • 1 whole bay leaf
  • FOR GARNISH:
  • 1/4 cup dry white wine
  • 1/2 cup small peas, cooked
  • 2 roasted red peppers, cut into strips
  • 4 white asparagus tips

Directions

  • Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron. Allow saffron to dissolve; keep warm until use. Cut the squid into 3/4 inch-wide tubes. Cut the chicken and pork into approximately 1 inch pieces.
  • In a large Paella pan or large ovenproof casserole, heat ½ cup olive oil on the stove and sauté onion, green pepper, tomatoes, and garlic until onion is transparent. Add pork and chicken to the pan, season with 2 tablespoons of Columbia Seasoning, and cook until meat is lightly browned on all sides. Add all of the seafood and sauté for 1 minute. Add chicken stock, bay leaf and rice; stir well. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.
  • To plate:

    Sprinkle with wine and garnish with peas, roasted red peppers, and asparagus tips. Serve out of pan.
  • Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Recipe courtesy of The Columbia Restaurant/Ybor City, Tampa, Florida