24 paella valencia Recipes

olive oil, shrimp, peeled and deveined, salt, divided, ground black pepper, divided, chorizo sausage, thinly sliced (about 2 oz), boneless skinless chicken thighs, quartered, onion, chopped, garlic cloves, minced, tomato, chopped, capers, drained, saffron thread, crushed, rice (arborio or other short grain type), white wine, fat-free low-sodium chicken broth, frozen green pea, water, mussels (about 3/4 lb), roasted red peppers, chopped (bottle), cilantro, chopped

olive oil, quail, quartered, chorizo sausage , preferably dried spanish chorizo, cut into 1-inch pieces, rabbit, quartered, beef broth or 1 quart veal broth, plus additional, beef broth or veal broth, as necessary, red wine, saffron thread, duck confit , legs, yellow onion, chopped, garlic cloves, chopped, canned diced tomatoes, stemmed fresh thyme, smoked paprika, salt, bay leaf, arborio rice or 2 1/2 cups valencia rice

chicken broth, bottled clam juice, saffron thread, olive oil, yellow onion, chopped, garlic cloves, minced, tomatoes or 4 roma, rose wine, minced fresh oregano leaves, fresh thyme leaves, salt, fresh ground black pepper, arborio rice or 2 1/2 cups valencia rice, live lobsters (see note ), green beans, stems trimmed and cut into 1-inch pieces, mussels , debearded and scrubbed of any sand, sea scallops