Cold Tomatoes Valenciana Recipes

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PAELLA VALENCIANA



Paella Valenciana image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Steps:

  • Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. 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 beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
  • Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
  • Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

COLD TOMATO SOUP



Cold Tomato Soup image

This was adapted from a recipe in Jane Brody's "Good Food Gourmet." I made a few changes so it is more in keeping with a Nutritarian eating style. This is quick and simple and good enough for company.

Provided by Anne Sainz

Categories     Vegetable

Time 12m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 6

1/2 cup walnuts, chopped and toasted
2 (28 ounce) cans plum tomatoes
1 tablespoon dried basil or 1/4 cup fresh basil
1 tablespoon honey
1 tablespoon balsamic vinegar
1/8 teaspoon ground black pepper (to taste)

Steps:

  • Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don't burn. They are done when they start to turn golden. Set aside.
  • Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
  • Add basil, honey, vinegar, and pepper and mix thoroughly.
  • Refrigerate soup for at least 3 hours.
  • Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.

Nutrition Facts : Calories 188.5, Fat 10.4, SaturatedFat 1, Sodium 21.8, Carbohydrate 22.9, Fiber 6, Sugar 15.8, Protein 5.9

PAELLA VALENCIANA



Paella Valenciana image

No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 tablespoon pimenton (Spanish smoked paprika)
Kosher salt and freshly ground pepper
7 tablespoons extra-virgin olive oil
2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
3 cups low-sodium chicken broth
1 sprig rosemary
1/2 teaspoon saffron threads
1 large onion, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
6 cloves garlic, minced (2 tablespoons)
1 1/4 cups Bomba or Calasparra rice
1 tablespoon tomato paste
2 medium tomatoes, seeded and chopped (1 cup)
1/4 cup dry white wine, such as vinho verde
1 cup frozen lima beans, thawed
6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
  • Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
  • Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
  • Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
  • Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

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