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Hi, I'm Valerie! I'm a Social Media Marketing Consultant and visual storyteller based in Portland, OR. Let's Regale is a space filled with bits + bites of food, life and travel that are part of my everyday life. It's a breeding ground for ideas and excitement for a balanced and inspired lifestyle.


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Paella Valenciana

Paella Valenciana

The best way to dive into Spanish culture is to spend a day cooking in a huerto (orchard), making one of the most well known Spanish dish, Paella. A day with Mi Paella En El Huerto is one experience that is an initiative that will make you part of this Spanish tradition. Read more about my paella cooking class here.

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Paella Valenciana

Gluten-Free

What You’ll Need

2 tbsp olive oil

4 boneless chicken thighs, cubbed and skinned

500 g rabbit or strew lamb, cubbed

1 small yellow onion, finely chopped

1 green bell pepper or Anaheim pepper, chopped

1 ripe tomato, chopped (or 1 can)

2 cloves garlic, minced

6 ounces fresh uncooked green beans, washed and ends trimmed

3/4 cup frozen Lima beans

1 1/2 cups Paella Rice (Bomba Rice)

3/4 teaspoons salt

1/2 tsp saffron threads, crushed

1/4 teaspoon freshly ground black pepper

1 34 ounce chicken stock

Saffron

1/2 tsp smoked paprika

7 ounce can plain artichoke hearts ,drained

2 oz Piquillo Peppers, cut into strips

A few small rosemary sprigs

Lemon wedges for serving

What You’ll Need To Know

Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate. Add and brown the rabbit or lamb pieces on both sides. Transfer to a plate.

Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add in saffron, green peppers and tomatoes and cook for about 5-7 minutes. Season with salt, pepper, and paprika. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed.

Position the beans the way you'd like them to appear in the final dish. Pour the chicken stock into the pan. Remember the cardinal rule: DO NOT STIR. Once the mixture begins to bubble, position the chicken pieces in the pan followed by the artichokes and then top with the Piquillo peppers. Place some sprigs of rosemary on top.

Simmer uncovered for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the rim of the pan. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.

Sprinkle with some smoked paprika and serve with lemon wedges.

Published on 9/12/2017 and updated 11.18.2018

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Photo Diary: Cooking Paella in Sueca Valencia + Recipe

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