Paella Valenciana.

Our journey in Italy continues. We are having a fantastic time with my older brother and our son is beside himself, spending time with his cousins and the extended family.

Lunch under the terrace for twelve it’s an everyday affair, a blessing, and we love every second of it.

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Paella Valenciana- Love and romance around the world

Amid this big family group, there is also a chef, Riccardo.

He and I can spend hours talking about food.

He loves new flavors, blending spices, and using fresh ingredients and he is always looking for a new way to create a new dish for the restaurant he owns, Dixie Duke in Alessandria.

Somehow we got to talk, and Paella came up.

paella valenciana

The next thing I knew all the ingredients were on the kitchen counter in my brother’s kitchen, and the preparation began.

Chopping, roasting, talking, steaming shellfish.

The soccer game was on, it’s Italy after all, and Italy was playing.

I can only let you imagine the vivid conversation that was taking place while we were in the kitchen, and since my brother has an American-style kitchen, I had no choice but to partake in the game.

Paella Valenciana- Love and romance around the world

Dinner was enjoyed outside under the beautiful Italian sky.

Plates were being filled, glasses with wine were clinking, and laughter could be heard from afar.

Enjoy this wonderful Paella Valenciana.

The recipe is for twelve persons, and not a kernel of rice was left behind.

If you enjoy this delicious paella Valenciana recipe, look at my other recipes.

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Chicken Liver Salad – South of France


Paella Valenciana- Love and romance around the world

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paella valenciana
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6


  • 2 lbs Arborio rice 2 pounds Arborio rice
  • 4 saffron 4 small envelopes saffron
  • 1 red bell pepper 1 red bell pepper
  • 1 yellow bell pepper 1 yellow bell pepper
  • 0.75 lbs peas 3/4 pound baby small peas
  • 1.5 lbs chicken breast 1 1/2 pound large skinless and boneless chicken breast
  • 1.5 lbs chorizo sausage 1 1/2 pound -hot and mild chorizo sausage
  • 0.75 lbs rabbit 3/4 pound rabbit
  • 5 lbs mussels 4 to 5 pounds mussels
  • 2 lbs clams 2 pounds clams
  • 11 shrimps 10 to 12 large shrimps
  • 1 lbs prawns scampi langustine 400 gr prawns - scampi or langustine
  • 6 calamari 6 fresh tentacles saved calamari
  • 10.5 cups sodium free chicken stock 10.5 cups sodium free chicken stock



  • Preheat the oven to 400° and place the bell peppers in a cookie sheet and roast them for around 35-40 minutes or until the skin is roasted and comes off. When ready, peel the skin off under cold water, remove the inside seeds and cut the pieces into chunks.
  • Cut in small dices the chicken and rabbit - about 1 inch thick.
  • Remove the casing from the chorizo sausages and slice into small pieces.
  • Put clams in cold water and add salt to the water. This process will open them and will clean them. Shake them and toss all the broken pieces.
  • Remove the brown beard or strings from the mussels and toss all the broken pieces.
  • Blanch the green beans in salted water for 5 minutes. Drain and let it set in cold water with ice until ready to use to keep the green color.
  • De-shell the prawns and leave the tail intact.
  • Cut the back of the langoustine with scissors.


  • In a large skillet add olive oil, couple of tablespoons of water, mussels and steam them covered until the mussels are open. Around 10 to 15 minutes. Set aside.
  • In a large Paella pan, add olive oil, chorizo pieces, chicken and rabbit. Cook over medium high heat and break down the chorizo with the back of a spoon.
  • Add the peas and mix well.
  • Add the calamari, green beans and mix.
  • Add the rice by forming a cross and spread evenly around the pan by adding the chicken stock.
  • Meanwhile in the hot oven, at 400°, place the langoustines in a cookie sheet and cook in the hot oven for 10 minutes. Remove and set aside.
  • Add the saffron to the rice until the rice is golden yellow. You may want to add more saffron if needed. Mix well and carefully to insure that the mixture will not go overboard.


  • Open 1/3, or 20 pieces, of the mussels and split the half shell and keep the mussels in the other half shell.
  • Take the other shells, open them, remove the internal mussel and add it to the cooking juice. Add the juice and mussels to the rice pan.
  • Add he shrimps to the rice mixture.
  • Place the langoustines around the rice dish as well as the half open mussels.
  • Place in the warm oven for around 10 minutes or until the rice is dried out.


Calories: 1505kcal | Carbohydrates: 140g | Protein: 105g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 309mg | Sodium: 2339mg | Potassium: 2058mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 101.6mg | Calcium: 117mg | Iron: 19.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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