Tasty Arroz Intergral a la Valenciana de Mariscos Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Arroz Intergral a la Valenciana de Mariscos. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Arroz Intergral a la Valenciana de Mariscos as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Arroz Intergral a la Valenciana de Mariscos recipe. This Arroz Intergral a la Valenciana de Mariscos make for a tasty summer dinner that you can make it easy. The Arroz Intergral a la Valenciana de Mariscos recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Arroz Intergral a la Valenciana de Mariscos recipe.

Arroz Intergral a la Valenciana de Mariscos.

Arroz Intergral a la Valenciana de Mariscos Before preparing the dish, I have done some research on how to make Arroz Intergral a la Valenciana de Mariscos easily with delicious taste. You can have Arroz Intergral a la Valenciana de Mariscos using 19 ingredients and 11 steps. Here is how you achieve that.

Tasty Arroz Intergral a la Valenciana de Mariscos Recipe Ingredients

  1. You need 2 cups of cooked brown rice.
  2. Prepare Dash of olive oil.
  3. Prepare 1 pc of plum tomato, or 1/8 cup regular tomato, chopped.
  4. Prepare 1/8 tsp of ground paprika, or cayenne.
  5. You need 1/8 tsp of ground turmeric.
  6. It's 2 cloves of garlic, minced.
  7. Prepare 1 of bell pepper, julienned ir chopped to strips.
  8. You need 1 pc of turkey sausage (for type O diet), or chorizo, sliced.
  9. It's 1/2 of yellow onion, chopped.
  10. You need 1 of hard boiled egg.
  11. It's of Seafood stock.
  12. Prepare 1/2 of yellow onion, chopped (this is not an error).
  13. Prepare 2 cloves of garlic, minced (not an error too😆).
  14. Prepare 2 cups of seafood of choice.
  15. It's 1 tbsp of ginger, skin removed and pounded once to release juice.
  16. It's 1-2 tbsp of fish sauce, OR 1 tsp dashi stock granules+ 1-2 tsp salt.
  17. You need 1/8 tsp of lemon juice, or calamansi, or lime.
  18. You need Dash of olive oil.
  19. It's 4-5 cups of water.

How to make Arroz Intergral a la Valenciana de Mariscos from scracth

  1. Cook your brown rice on a pot or through rice cooker. Follow instruction according to its package..
  2. Boil egg for 7 mins on a small pot, and let it rest for 1-2 min before fishing it out to set aside. While egg is boiling, chop what needed to be chopped, and wash/clean your seafood..
  3. Let's begin making the stock. Heat large soup pot over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Sautee onion until transluscent, add in garlic and ginger and keep stir frying for about 30 seconds..
  4. Add your seafood of choice on soup pot and stir-fry until half-cooked, then add fish sauce (or the alternative), water, and lemon/lime juice. Cover and let it simmer until seafood is cooked. Note: consider that rice will be added later, thus adjust salt level accordingly (stock can be a tad bit salty but it will mellow down with rice later). Turn off the heat. Fish-out the cooked seafood set them aside as it would be used as garnish. Set aside the pot of stock..
  5. Using a regular frying pan, heat it up over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Fry bell peppers for few seconds, then fish 'em out to set aside as garnish for later. Do the same for the turkey sausage (or chorizo)..
  6. On the same pan, Sautee onion until transluscent. Add in garlic, sautee until almost golden brown, then stir-in tomatoes, turmeric, and paprika. Keep on stirring while mashing them up well..
  7. Add 1 cup of seafood stock on pot. Stir. Then add 2 cups of cooked brown rice and stir well. [yes, that's the trick: double cooking and rehydrating the brown rice will make 'em extra sticky/muschy]. Add more stock if necessary. Turn heat to medium low..
  8. The hallmark of every delicious arroz a la valenciana or paella is scorching the bottom of the rice just a bit to make it crispy/crunchy, and not burnt. Your nose can tell if rice is toasted, or burnt. But you can also use a spatula to occassionally check on one side..
  9. While the rice is still being toasted over medium low heat, take your hard boiled egg, peel off the egg shell, and slice it up. This is for garnishing as well..
  10. Decorate/garnish the arroz a la valenciana while it is still reducing the stock. Arrange the seafood, bell pepper, sliced eggs, and sausage rhythmically around the pan. Occassionally smell-and-view check the bottom to know if the rice is perfectly toasted -- if it is, then it is done and ready to serve! Don't forget to turn off your burner..
  11. Serve it on a frying pan! Enjoy!.