Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, paella - valencia style. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Paella - Valencia Style is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Paella - Valencia Style is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have paella - valencia style using 34 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Paella - Valencia Style:
- Get 2 lbs mild chorizo sausage small balls
- Prepare 2 lbs chicken cubed
- Take 2 lbs prawns (or half and add clams or mussels)
- Get 2 red peppers, julienned
- Take 1 cup frozen pkg frozen peas, thawed (optional)
- Make ready 1 cup chick peas or 1 540 g can, drained and washed
- Get 3 cups rice (parboiled rice or a good Paella rice found in most gourmet shops)
- Take 2 sprigs fresh rosemary
- Get 5 g Spanish saffron
- Take to taste Salt
- Make ready 2 litres chicken broth
- Prepare 1 bulb garlic, chopped fine
- Make ready 1/2 cup olive oil (extra virgin oil like Gallo
- Take 1-2 tablespoons fish sauce if you are not using a seafood broth
- Prepare Tools
- Take Use cast iron or steel pan
- Prepare Wooden spoon to stir
- Prepare Paring knife (to remove garlic centre)
- Get Sharp cutting knife or preferred chopping choice
- Make ready Bowls
- Take Cutting board
- Prepare Ingredients for 8 people
- Take 1 lb chorizo sausage chopped or made into bite sized balls
- Prepare 1 lb chicken cubed
- Make ready 1 lb prawns
- Take 1 lb clams or mussels
- Get 1/2 cup thawed frozen peas
- Get 1.5 cups rice
- Get 1 sprig rosemary
- Get 2.5 grams saffron
- Take to taste Salt
- Make ready 1 ltr chicken or seafood broth
- Take 1 bulb garlic
- Get 3/4 cup olive oil
This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish. Although authentic Valencia paella is the one with chicken, rabbit, snails and beans, other rice dishes are cooked in the paella pan. As one Valenciano put it, "There is only one true paella, but. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary.
Steps to make Paella - Valencia Style:
- HINT If you have people sensitive to garlic before mincing garlic, take the heart out which is the green piece in the middle of the clove. Briefly sauté garlic and julienned peppers in 1/2 of the oil. For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan.
- Sauté the chorizo sausage and the cubed chicken on medium heat for about 5 minutes, remember you are adding fresh ingredients to the pan so salt lightly for taste. Next add the rice. Saffron add 1 tsp of salt and the remaining oil. Sauté the ingredients in the pan for about 5 minutes. Even out the remaining ingredients in the pan and place the two sprigs of rosemary in the pan. Now you do not stir again.
- Add the warm chicken broth by using a ladle until the rice is covered in the pan. Do not dump the broth in as you want to keep the evenness of the rice on the bottom of the pan. Do not forget to add salt for taste. Scatter the chick peas evenly in the pan. Remember do not stir in. Let simmer for 20 minutes.
- Add shrimp and seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required. Ddistributing evenly in pan.
- Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked.
- HINTS - You can freeze the left over Paella but not for a long period of time. You could place in the oven to heat up. You can also re-fry the left over Paella in pan by adding some oil.
As one Valenciano put it, "There is only one true paella, but. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add. The variety Bomba is the rice of choice for the valencian paella as it absorbs much more liquid and flavors than other rices.
So that’s going to wrap this up with this special food paella - valencia style recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
