Valencian Rice Arroz A La Valenciana Recipes

SIMPLE ARROZ VALENCIANA RECIPE

Steps:

• In a deep pan and on medium heat, sauté onion and garlic in oil until soft. Add chicken wings and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now.
• Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice.
• Stir in the carrots, bell pepper, and bay leaf, then season with salt and pepper as desired, mix well.
• Add green peas and raisins and mix until well distributed. Pour in coconut milk and 1 cup of water. Cover and let cook for about 20-30 minutes or until sticky rice is done. Stir from time to time and check if you need to add more water if rice is not yet cooked. Water should be absorbed entirely once done.
• Turn off the heat and remove the bay leaves and give it a final stir.
• Transfer into a llanera and fill to the rim. Turn the contents of llanera over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins and green peas at the bottom of the llanera before adding the rice.

ARROZ VALENCIANA

Steps:

• In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
• In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
• Add chicken and cook, stirring occasionally, until color changes and lightly browns.
• Add chorizo de bilbao and cook until lightly browned and releases color.
• Add saffron and cook for about 1 minute, stirring occasionally.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
• Add coconut milk, broth, and tomato paste. Stir until well combined.
• Add green peas and 1/2 of the green and red bell peppers and stir to combine.
• Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
• Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
• Garnish with the remaining bell peppers and serve hot.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

VALENCIAN RICE (ARROZ A LA VALENCIANA)

Steps:

• 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
• 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
• 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
• 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
• 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
• 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

FILIPINO RICE (ARROZ VALENCIANA)

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
• Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.