Paella a la Valenciana is a traditional Spanish rice dish made with various meats, seafood and vegetables. The recipe calls for mussels, olive oil, onion, garlic, tomatoes, chicken broth, shrimp, peas, chicken breast, red pepper, rice and saffron. All the ingredients are cooked together in a large pot with the rice absorbing the flavors of the broth as it simmers for 15 minutes, then peas, tomatoes and mussels are added to finish cooking. The finished paella is garnished with coriander.

1. School : Colégio Imaculada Conceição Teacher : Francilene Costa Double : Camila Medeiros e Karolynne Marques Year: 6 ano “C” RECIPES ALL AROUND THE WORLD

2. Cuisine Spanish Cuisine: Paella a la Valenciana Ingredients: * 1 dozen mussels * 6 tablespoon of olive oil * 1 large onion minced 4 garlic cloves, crushed * 4 skinless tomatoes seeded and cut into 8 * 1 / 2 liter of warm chicken broth * 250 gr medium shrimp cleaned * 1 / 2 cup of fresh peas * 500 g of chicken breast cut into cubes * 1 red pepper cut in strips * 200 g of long grain rice * 1 pinch of saffron powder * 2 tablespoon of minced coriander * Salt and pepper to taste

3. Preparation: Place a pinch of saffron in chicken broth and allow to gain color. A very big pot, heat the olive oil and the garlic and onion douro. Add the chicken and braise for 5 minutes. Add the rice and green pepper and braise for 1 minute. Season with salt and pepper. Add the broth and cook on burner for 15 minutes. Mix the peas, tomatoes and mussels to burner and cook until the mussels are open (remove the remaining closed). Add the shrimp and cook for 3 minutes or until they are cooked. Powder with coriander on top and serve hot.