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