Paella Valenciana

For this recipe, you will need:


Cataplana Paella Pan    

Ø 30 Cm Cataplana

Ø 30 Cm Paella Pan



250 Gr of grain rice

100 Gr of mussels

100 Gr of prawns

150 Gr of crayfish

150 Gr of boneless chicken meat

1/2 minced red capsicum

1/2 minced green capsicum

1/2 onion

1 minced garlic clove

1 branch of saffron

0.5L of vegetable broth

1 tomato cut in cubes

Sat, Pepper and Olive Oil


Cut the onion in thin slices and put it in the cataplana with a little bit of olive oil and salt.

Add the capsicum, the tomato and the garlic.

When the ingredients start to turn gilded, add the shellfish and the chicken chopped in cubes.

Let the ingredients cook, add the rice and cook for 5 minutes with medium heat. Pour the vegetable broth and cook on slow fire for 1h.

Add half of the saffron, salt and pepper. Increase fire's intensity and cook for 10 minutes. Let it rest for 10 minutes before opening the Cataplana.

Serve with the remaining saffron on top.