Valencian Salad Ensalada Valenciana Recipes

AUTHENTIC ¨ENSALADA VALENCIANA¨ SALAD FROM VALENCIA SPAIN

Authentic ¨Ensalada Valenciana¨ Salad from Valencia Spain image

Provided by Albert Bevia @ Spain on a Fork

Categories Salad

Number Of Ingredients 11

Ingredients

1 head romaine lettuce
1/2 onion
2 tomatoes
4 white jarred asparagus
15 green pimento stuffed spanish olives
2 organic eggs
2 tins Spanish tuna
pinch sea salt
pinch black pepper
1/4 cup jarred corn
2 tbsp extra virgin olive oil

Steps:

Add 2 medium sized organic eggs into a sauce pan, fill it with cold water to about 1 inch above the eggs, heat it with a high heat, once it comes to a boil place a lid on top and lower the fire to a low heat, after 9 minutes remove the pan from the heat, drain the water and rinse the eggs under cold running water, set aside to cool
Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together, kind of like a cigar, cut it right down the middle lengthwise and roughly chop the lettuce
Rinse the cut lettuce under cold running water and pat dry with a dish cloth or use a salad spinner, add the cleaned lettuce into a large shallow bowl
Thinly slice 1/2 of an onion and add on top of the lettuce, cut 2 tomatoes into wedges and add on top of the lettuce, grab between 15 to 20 green pimento stuffed Spanish olives and decorate around the salad, grab 4 jarred white asparagus and gently pat them dry with paper towels, add on top of the salad, season everything with fine sea salt and freshly cracked black pepper
Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad
Peel the eggs and cut them in half lengthwise, add on top of the salad, sprinkle about a 1/4 cup of jarred corn over the salad and drizzle in about 2 tbsp of a good quality extra virgin olive oil, enjoy!

ARROZ VALENCIANA

Arroz Valenciana image

This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 chicken bouillon cube
2 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
4 boneless skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 cups short grain sweet rice, rinsed 3 times
3 teaspoons ground turmeric
4 links Chinese sausage (lap xuong), sliced on the bias in 1/4-inch-thick slices (about 8 ounces)
1/2 cup raisins
One 13.5-ounce can unsweetened coconut milk
1 small red bell pepper, thinly sliced (about 1 cup)
1 small green bell pepper, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
One 10-ounce bag frozen peas
2 to 3 hard-boiled eggs, sliced into quarters lengthwise
2 to 3 scallions, greens only, thinly sliced

Steps:

Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.

ENSALADA VALENCIANA

Ensalada Valenciana image

From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.

Provided by FLKeysJen

Categories Greens

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 oranges, peeled and thinly sliced
1 small onion, thinly sliced
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
fresh ground black pepper
10 ounces salad greens or 1 head lettuce

Steps:

Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
Add to salad greens and toss.

Nutrition Facts : Calories 169.2, Fat 13.7, SaturatedFat 1.9, Sodium 166.8, Carbohydrate 11.4, Fiber 2.8, Sugar 7.4, Protein 1.8

VALENCIA CORN SALAD

Valencia Corn Salad image

I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.

Provided by COOKGIRl

Categories Corn

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups corn (frozen or fresh kernels, sometimes I roast the kernels)
1 (2 ounce) jar pimientos, drained or 2 ounces roasted red peppers
1/2 cup sliced black olives, drained
1/4 cup red onion, diced small (my addition)
2 tablespoons fresh curly-leaf parsley, minced
1/2 cup freshly squeezed orange juice
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 small pinch spanish smoked paprika (optional-depending on the other dishes served)
salt, to taste
fresh ground black pepper, to taste

Steps:

NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.

Nutrition Facts : Calories 140.4, Fat 6.9, SaturatedFat 0.9, Sodium 86, Carbohydrate 19.7, Fiber 2.5, Sugar 5.7, Protein 3

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