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.


  • 1/2 cup olive oil

  • 1/2 cup onion slice

  • 1/4 cup garlic minced

  • 2 large tomatoes cut, skinned, seeded

  • 1 green bell pepper, seeded cut into strips

  • 1 red bell pepper, seeded cut into strips

  • 1/4 cup smoked ham cut into cubes

  • 1/4 cup mandarin chorizo sliced

  • 1/2 cup clams

  • 1 cup chicken broth

  • 1/4 tsp. turmeric

  • 1/4 tsp. saffron

  • 1/4 tsp. dried oregano

  • salt and pepper to taste

  • 3 cups of japanese rice


  • 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.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 719kj
  • Fat Total 24g
  • Saturated Fat 4g
  • Protein 16g
  • Carbohydrate 105g
  • Sugar 4g
  • Sodium 828mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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