Spain

Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Paella valenciana de morcilla

A picture of Valencian Paella with Blood Sausage.

Valencian Paella with Blood Sausage

Maria Angeles Soler Llorens @cook_11787551

There was a TV report about Valencia

There was a TV report about Valencia

Valencian Paella with Blood Sausage

Maria Angeles Soler Llorens @cook_11787551

There was a TV report about Valencia

There was a TV report about Valencia

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Ingredients

1 hour

4 servings

4blood sausages with onions and pine nuts
1/3yellow bell pepper
1/3red bell pepper
1/3green bell pepper
5 1/3 ozgreen beans (about 150 grams)
5 1/3 ozlima beans (about 150 grams)
5 1/3 ozpeas (about 150 grams)
10 1/2 ozbaby artichokes (about 300 grams)
4 cupsrice (about 90 grams each)
1large onion
Oil
Salt
Sweet paprika
4 tablespoonstomato
Water, double the amount of rice plus 1 extra cup, so... 9 cups

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Steps

1 hour

1

Julienne all the vegetables and the onion and sauté them
2

Add tomato, salt, and paprika
3

Next, add the boiling water and the rice
4

Fry the onion and pine nut blood sausage slices for a couple of turns
5

When the rice has 5 minutes left, place the blood sausages on top
6

This is the result
7

Amazing 😋

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Cooksnaps

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Maria Angeles Soler Llorens @cook_11787551

Published in the US on April 11, 2025 10:21

Barcelona

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Keywords

Onion Lima Bean Pea Bell Pepper Red Bell Pepper Sausage Rice Green Bean Sweet Green Pepper Tomato Pinenuts Artichoke

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