Recipe: Yummy Paella Valenciana

Paella Valenciana. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential Really great Paella!

Paella, paella, paella…it sounds like a romantic melody. And paella really does conjure up an Traditional Paella Valenciana also includes a third kind of bean, a white bean, that's hard to find. I travel to the birthplace of the original Paella in Valencia, Spain to learn how to make the authentic recipe for Paella Valenciana from a master at. You can cook Paella Valenciana using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paella Valenciana

1. It's 1 of big onion, peeled and chopped.
2. You need 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. Prepare 1/2 kg of boneless, skinless chicken thighs, cut into bite-size pieces.
6. You need 1 cup of Spanish chorizo chopped.
7. You need 1 cup of smoked pork ribs cut into bite-size pieces.
8. Prepare 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. Prepare 1/3 cup of olive oil.
11. Prepare 3 cups of short-grain Spanish rice or other short-grain rice.
12. You need 1 of small octopus, previosly cooked.
13. It's 1 cup of cleaned squid.
14. It's 3 cups of shrimp, peeled and deveined.
15. You need 8 of jumbo shrimps.
16. Prepare 1 cup of pea pods.
17. Prepare of Salt and black pepper.
18. Prepare 4-5 cups of hot water.

Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. Paella Valenciana: A Traditional Valencian Paella. La paella valenciana es la paella auténtica que se elabora con carne y verdura fresca de la región de Valencia. A pesar de encontrarse Valencia en la costa mediterránea, no se usan mariscos en la.

Paella Valenciana instructions

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..

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! Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.