Main content

My vesrionof Paella

It is our family tradition to cook paella during special occassions. Arroz Valenciana is the term being used here in our hometown but to others it is called paella.



  • 1.

    Heat olive oil in a paella pan or any big skillet. Sautee first the onions foe about 5 mins. or until onions softened. Add the garlic and sautee for another 5 mins. Add the chorizo and sautee for another 5 mins.

  • 2.

    Add tomatoes and bell peppers sautee for another 10 mins. lower heat.

  • 3.

    Add the uncooked rice and sautee for 5 mins and then add the chicken broth and cook for 15 mins and add the turmeric, saffron, dried oregano.

  • 4.

    After the rice is cooked add the ham and clams and continue to cook it for another 7 mins.

  • 5.

    And there you go a sumptous and hearty Paella.


Add wedges of lemon and cuts of parsley for additional presentation

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with My vesrionof Paella.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings