Recipe: Appetizing Paella Valenciana

Paella Valenciana. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential Really great Paella! Very close to the Paella you will get in the South of Spain! Paella, paella, paella…it sounds like a romantic melody.

A pesar de encontrarse Valencia en la costa mediterránea, no se usan mariscos en la. Like with sushi, it needs to have the perfect consistency in order to reveal its best flavor. Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. You can cook Paella Valenciana using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paella Valenciana

1. You need 1 of big onion, peeled and chopped.
2. It's 1 of small red bell pepper, seeded and chopped.
3. You need 1 of small yellow bell pepper, seeded and chopped.
4. It's 2 cloves of garlic chopped.
5. You need 1/2 kg of boneless, skinless chicken thighs, cut into bite-size pieces.
6. You need 1 cup of Spanish chorizo chopped.
7. Prepare 1 cup of smoked pork ribs cut into bite-size pieces.
8. You need 4-5 of cherry tomatoes.
9. It's 1/2 teaspoon of saffron threads or 1 pack of paella spice mix (i like to use Carmencita).
10. You need 1/3 cup of olive oil.
11. You need 3 cups of short-grain Spanish rice or other short-grain rice.
12. You need 1 of small octopus, previosly cooked.
13. You need 1 cup of cleaned squid.
14. You need 3 cups of shrimp, peeled and deveined.
15. You need 8 of jumbo shrimps.
16. You need 1 cup of pea pods.
17. It's of Salt and black pepper.
18. Prepare 4-5 cups of hot water.

Paella Valenciana: A Traditional Valencian Paella. Paella Valenciana has been noted to be one of their House specialties. Now I know what the Buzz is all about. I'm not a huge fan of Paella, but this cuisine is surely worth a try.

Paella Valenciana step by step

1. Prepare all the ingredients.
2. In a medium-size paella pan over medium-high heat, heat the olive oil..
3. Add the chorizo and fry for about 5 minutes. Add the pork ribs and cook for another 5 minutes. Add also the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes;.
4. Add the onion and sauté until just start to tenderize, 3 to 4 minutes;.
5. Add the peppers and garlic, and sauté for more 3 to 4 minutes;.
6. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;.
7. Add enough of hot water to the pan to just cover the rice, and bring the liquid to a boil. Reduce the heat to medium, and simmer for 10 minutes;.
8. Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;.
9. Add the jumbo shrimp, cherry tomatoes and peas over the rice, cover with aluminum foil, and continue simmering until the seafood is cooked, for about 6 to 8 minutes..
10. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top..

Recipe courtesy of Juan Andres Mestre. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Traditional Paella Valenciana is a great dish to share with family and friends! If you can't get to Spain to taste one then here is your chance to make one yourself! La Paella Valenciana es la receta más aclamada y popular de nuestra gastronomía.