free shipping on all orders of $100 or more!

Paella Valencia

by Angelica Mastellos on April 23, 2021


  • 1 small onion, diced 1½ cup water
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 tbsp butter
  • 20 pearl onions, blanched
  • 2 tbsp Spanish olive oil
  • 1 roasted red pepper, diced
  • 1 cup short grain rice (Valencia or Arborio)
  • 10 green olives, sliced
  • 1 tsp saffron threads
  • ½ cup frozen peas, thawed
  • 1 tsp paprika
  • 1 bag Harbor Seafood brown clams, thawed
  • 1 cup clam juice



  1. In a paella pan or large skillet, sauté onion and garlic in butter and olive oil until translucent. Add rice and stir to coat the grains with fat remaining in the pan. Allow them to brown slightly but not burn. Add saffron, paprika, clam juice, water, wine, pearl onions, peppers, olives and season with salt and pepper.
  2. Gently simmer until rice is almost entirely cooked and liquid has been absorbed. Add peas and clams, cover and cook until clams are heated through, about five minutes. Divide among four plates and serve.