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Paella Valenciana This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential Really great Paella! Very close to the Paella you will get in the South of Spain! Like with sushi, it needs to have the perfect consistency in order to reveal its best flavor.

You can have Paella Valenciana using 18 ingredients and 10 steps. Here is how you cook it.


Ingredients of Paella Valenciana

  1. Prepare 1 big onion, peeled and chopped.
  2. Prepare 1 small red bell pepper, seeded and chopped.
  3. Prepare 1 small yellow bell pepper, seeded and chopped.
  4. It's 2 cloves garlic chopped.
  5. It's 1/2 kg boneless, skinless chicken thighs, cut into bite-size pieces.
  6. You need 1 cup Spanish chorizo chopped.
  7. Prepare 1 cup smoked pork ribs cut into bite-size pieces.
  8. You need 4-5 cherry tomatoes.
  9. Prepare 1/2 teaspoon saffron threads or 1 pack of paella spice mix (i like to use Carmencita).
  10. It's 1/3 cup olive oil.
  11. You need 3 cups short-grain Spanish rice or other short-grain rice.
  12. You need 1 small octopus, previosly cooked.
  13. You need 1 cup cleaned squid.
  14. Prepare 3 cups shrimp, peeled and deveined.
  15. Prepare 8 jumbo shrimps.
  16. Prepare 1 cup pea pods.
  17. It's Salt and black pepper.
  18. It's 4-5 cups hot water.

Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. Paella Valenciana: A Traditional Valencian Paella. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region. La paella valenciana es la paella auténtica que se elabora con carne y verdura fresca de la región de Valencia.


Paella Valenciana step by step

  1. Prepare all the ingredients.
  2. In a medium-size paella pan over medium-high heat, heat the olive oil..
  3. Add the chorizo and fry for about 5 minutes. Add the pork ribs and cook for another 5 minutes. Add also the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes;.
  4. Add the onion and sauté until just start to tenderize, 3 to 4 minutes;.
  5. Add the peppers and garlic, and sauté for more 3 to 4 minutes;.
  6. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;.
  7. Add enough of hot water to the pan to just cover the rice, and bring the liquid to a boil. Reduce the heat to medium, and simmer for 10 minutes;.
  8. Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;.
  9. Add the jumbo shrimp, cherry tomatoes and peas over the rice, cover with aluminum foil, and continue simmering until the seafood is cooked, for about 6 to 8 minutes..
  10. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top..

Paella Valenciana - Review Body: Paella Valenciana Never has seafood, or chorizo, and rarely has onions. The meat is chicken and rabbit and the local Bomba rice is used since it absorbs more liquid than Aborio rice. LA autentica paella valenciana y sus recetas a través de la historia y los libros. Паэлья с морепродуктами (Paella Marinera). Paella Valenciana is the classic and original paella, made with chicken and rabbit, this vegan version is made exactly the same, except I swapped out the chicken and rabbit for organic tofu. Resultado de búsqueda de paella valenciana. Read Also Recipes