Doña Elena Seafood Paella Valenciana Recipe

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a seafood flavor.

saffron

💰Cheaper: turmeric

Turmeric gives a similar color but is much less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes reduces costs while maintaining flavor.

Start by preparing the paella stock using chicken broth and paella seasoning with saffron; mix and let it simmer.

For every 6 cups of broth, use 1 sachet of paella seasoning.

Heat the paella pan and coat it with Dona Elena pure olive oil.

Sauté chopped red onions and diced tomatoes in the olive oil until caramelized; season with salt and black pepper.

Once the tomatoes and onions are caramelized, add diced chicken and sear it properly.

Add Spanish chorizo to the pan and let the fat render.

Stir in the Bomba rice and toast it for about 1 minute for a nutty flavor.

Deglaze the pan with Dona Elena white wine and let it reduce.

Add the simmering chicken broth mixed with saffron to the pan.

Incorporate shrimp, mussels, clams, and white fish into the mixture; cover the paella to let the seafood steam.

Season the paella with Pimentón dulce on top.

Add sliced red and green bell peppers, hardboiled eggs, and lemon wedges for garnish.

Finish the dish with micro greens and edible flowers on top.

Drizzle with Dona Elena extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens