Published by


Valencian Rice with Seafood and Chorizo Sausage

  • Baking — 40 minutes

  • Preparation — 20 minutes

  • Servings — 6


Thanks to Helena Loureiro chef and owner of Restaurant Helena for this recipe

  • 4 cups

    of chicken broth

  • 3 tbsp

    of tomato paste

  • 1/2 tsp

    of sweet smoked paprika

  • 1 pinch

    of saffron

  • 4

    Dalisa Coqs au Porc

  • 3 tbsp

    of olive oil

  • 1

    chopped onion

  • 1

    red bell pepper, seeded and cut into strips

  • 2

    squids without tentacles and cut into slices

  • 4

    Dalisa Chorizo sausages, cut into slices

  • 1 1/2 cup

    of bomba rice

  • 1/2 cup

    of white wine

  • 3/4 lb

    of large shrimps (16-20) peeled

  • 4

    lobster tails

  • 20

    mussels cleaned and trimmed

  • 20


  • 1/2 cup

    of fiddleheads or peas or asparagus

  • 2 tbsp

    of fresh parsley, chopped

  • Lemon in quarters


  1. In a large saucepan, combine the broth, tomato paste and paprika. Bring to a boil and simmer for about 5 minutes. Add the saffron. Season with salt, pepper and mix. Keep warm.
  2. In a paella pan or large nonstick skillet over high heat, sear the Coqs au Porc in the oil for 2 minutes per side. Sear the bacon coating.
  3. Add the onion and peppers. Continue cooking for 1 minute. Add the squid and chorizo. Continue cooking for 2 minutes while stirring.
  4. Add the rice and mix well. Deglaze with white wine and broth and simmer over medium heat for 10 minutes without stirring.
  5. Divide the seafood on top and place the mussels and clams in the rice, opening side up. Continue cooking for 10 to 12 minutes or until the rice is cooked but slightly firm, the broth is thick but not completely absorbed, and the shrimp and mussel are open. Discard any mussels that do not open.
  6. Add the vegetables and cook for 2 minutes. Garnish with chopped parsley. Serve with lemon wedges.
We would love to have your feedback! Please log in or create an account to comment this recipe.