Dinner: Paella Valenciana

Recipe by Chef David Kamen This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Paella Valenciana

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

6 cups chicken stock or canned low-sodium broth
1/2 teaspoon saffron threads
1/3 cup olive oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
2 small carrots, chopped
1 small onion, peeled and chopped
8 ounces Spanish chorizo, chopped
3 cups short-grain Spanish rice
4 mussels, de-bearded and scrubbed
4 clams, scrubbed
4 shrimp, peeled and deveined
1 cup fresh green peas
2 lemons: 1 juiced, 1 cut into wedges for serving

Instructions

In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.
In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.
Add the peppers, carrots, onion, and chorizo, and sauté until the vegetables just start to tenderize, 3 to 4 minutes. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.
Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

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