**Arroz Valenciana: A Culinary Journey into the Heart of Spain**
Embark on a gastronomic adventure to the vibrant region of Valencia, where flavors and traditions converge to create the delectable dish known as Arroz Valenciana. This iconic Spanish rice dish, also lovingly referred to as Paella Valenciana, is a symphony of textures and tastes, capturing the essence of the region's rich culinary heritage.
Our culinary journey begins with the traditional Arroz Valenciana recipe, a masterpiece that showcases the perfect balance of flavors. We'll explore the secrets behind the succulent chicken, tender rabbit, and aromatic vegetables that come together in this harmonious dish.
For those seeking a vegetarian delight, the Vegetarian Arroz Valenciana offers a vibrant and flavorful alternative. This meatless version bursts with an array of colorful vegetables, each contributing its unique flavor and texture to create a satisfying and wholesome meal.
If you're captivated by the allure of seafood, the Arroz Valenciana con Marisco is sure to tantalize your taste buds. This seafood extravaganza features an assortment of succulent shrimp, clams, and mussels, each contributing its briny essence to the flavorful broth.
And for those who enjoy a bit of spice, the Arroz Valenciana con Pollo y Chorizo will set your palate ablaze. The addition of spicy chorizo sausage adds a fiery kick to the traditional recipe, creating a dish that is both flavorful and satisfying.
No matter your dietary preferences, Arroz Valenciana offers a culinary experience that is both authentic and unforgettable. So, gather your ingredients, prepare your paella pan, and let's embark on a culinary adventure that will transport you to the heart of Valencia.
ARROZ VALENCIANA RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 20
Steps:
- Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.
- Once the pork, chicken and shrimp are cook, separate the stock and set aside.
- Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
- Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork, chicken and shrimp stock, add the saffron. Stir once in a while to prevent burning.
- Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
- In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper. Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
- Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
- Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
- Good for 10 persons.
SIMPLE ARROZ VALENCIANA RECIPE
This simple Arroz Valenciana or Arroz a la Valenciana recipe is the perfect all-in-one dish to serve on special occasions due to its attractive visuals and amazing flavors!
Provided by Bebs
Categories Side Dish
Time 45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 506 kcal, Carbohydrate 72 g, Protein 10 g, Fat 21 g, SaturatedFat 17 g, Cholesterol 55 mg, Sodium 529 mg, Fiber 6 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
ARROZ VALENCIANA
Arroz Valenciana is the perfect one-pot rice dish for family dinners and special occasions. It's colorful, flavorful, and sure to be a crowd-pleaser.
Provided by Lalaine Manalo
Categories Main Entree Side Dish
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 59 g, Protein 18 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 52 mg, Sodium 1054 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FILIPINO RICE (ARROZ VALENCIANA)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 580 calories, Carbohydrate 38.8 g, Cholesterol 89.2 mg, Fat 39.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 15.7 g, Sodium 438 mg, Sugar 3.1 g
ARROZ VALENCIANA
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
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.
Tips
- For the best results, use short-grain or medium-grain rice. These types of rice absorb more liquid and become plump and tender when cooked. - Rinse the rice thoroughly before cooking to remove any starch and impurities. This will help the rice cook evenly and prevent it from clumping together. - Use a large pot or skillet to cook the rice. This will give the rice plenty of room to expand and prevent it from sticking to the bottom of the pot. - Add a little bit of salt to the water when cooking the rice. This will help to enhance the flavor of the rice. - Once the rice is cooked, let it rest for 5-10 minutes before serving. This will allow the rice to absorb any remaining liquid and become even more flavorful.Conclusion
Arroz Valenciana is a delicious and versatile dish that can be enjoyed on its own or as a side dish. It is a great way to use up leftover rice and vegetables, and it can be easily customized to your own taste preferences. With its vibrant colors and bold flavors, Arroz Valenciana is a surefire hit at any party or gathering. So next time you are looking for a quick and easy meal, give this recipe a try - you won't be disappointed!
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