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Paella - Valencia Style
Paella - Valencia Style

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We hope you got insight from reading it, now let’s go back to paella - valencia style recipe. You can cook paella - valencia style using 34 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Paella - Valencia Style:
  1. You need 2 lbs mild chorizo sausage small balls
  2. Use 2 lbs chicken cubed
  3. Take 2 lbs prawns (or half and add clams or mussels)
  4. Provide 2 red peppers, julienned
  5. You need 1 cup frozen pkg frozen peas, thawed (optional)
  6. Use 1 cup chick peas or 1 540 g can, drained and washed
  7. Use 3 cups rice (parboiled rice or a good Paella rice found in most gourmet shops)
  8. Get 2 sprigs fresh rosemary
  9. Provide 5 g Spanish saffron
  10. Prepare to taste Salt
  11. You need 2 litres chicken broth
  12. Get 1 bulb garlic, chopped fine
  13. Prepare 1/2 cup olive oil (extra virgin oil like Gallo
  14. Take 1-2 tablespoons fish sauce if you are not using a seafood broth
  15. Take Tools
  16. Provide Use cast iron or steel pan
  17. Provide Wooden spoon to stir
  18. Provide Paring knife (to remove garlic centre)
  19. Take Sharp cutting knife or preferred chopping choice
  20. Prepare Bowls
  21. Take Cutting board
  22. Take Ingredients for 8 people
  23. Take 1 lb chorizo sausage chopped or made into bite sized balls
  24. Get 1 lb chicken cubed
  25. Use 1 lb prawns
  26. Take 1 lb clams or mussels
  27. Prepare 1/2 cup thawed frozen peas
  28. Prepare 1.5 cups rice
  29. Provide 1 sprig rosemary
  30. You need 2.5 grams saffron
  31. Use to taste Salt
  32. You need 1 ltr chicken or seafood broth
  33. Prepare 1 bulb garlic
  34. Take 3/4 cup olive oil
Steps to make Paella - Valencia Style:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked.
  6. 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.

Paella Valenciana: A Traditional Valencian Paella. The Paella Valenciana recipe is considered the authentic paella recipe. In fact, the Paella Valenciana recipe has a truly protected status. Valencia is a Spanish coastal city where this dish is particularly revered. This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish.

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