Paella Valenciana

by Todd Leonard CEC


  1. Combine white wine and saffron in a small container and set aside.
  2. In a large skillet or Paella pan, sauté seafood in small batches with half the butter and oil to caramelize. Season with half the Chef’s Choice. Remove seafood before completely cooked and set aside.
  3. Add remaining butter and oil to pan and sauté garlic and onions. Deglaze pan with wine mixture, then add water and all remaining ingredients except peas, rice, and green onions.
  4. Bring to a simmer, then add peas, rice, and green onion. Stir well to combine. Bring to a simmer and simmer for 3 minutes.
  5. Place seafood on top of rice and cover with foil or lid. Simmer for 1 minute, turn off heat, and allow to rest covered for 5 minutes. Squeeze ½ lemon over top before serving.


Total Time:
Prep Time:
Cook Time:
45 min
15 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.