Yummy Paella - Valencia Style Recipe

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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 Paella - Valencia Style. 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 Paella - Valencia Style 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 yummy snack you should try this Paella - Valencia Style recipe. This Paella - Valencia Style make for a tasty summer dinner that you can make it easy. The Paella - Valencia Style recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Paella - Valencia Style recipe.

Paella - Valencia Style.

Paella - Valencia Style Before preparing the dish, I have done some research on how to cook Paella - Valencia Style easily with perfect taste. You can have Paella - Valencia Style using 34 ingredients and 6 steps. Here is how you achieve it.

Yummy Paella - Valencia Style Recipe Ingredients

  1. Prepare 2 lbs of mild chorizo sausage small balls.
  2. It's 2 lbs of chicken cubed.
  3. You need 2 lbs of prawns (or half and add clams or mussels).
  4. Prepare 2 of red peppers, julienned.
  5. You need 1 cup of frozen pkg frozen peas, thawed (optional).
  6. Prepare 1 cup of chick peas or 1 540 g can, drained and washed.
  7. You need 3 cups of rice (parboiled rice or a good Paella rice found in most gourmet shops).
  8. Prepare 2 sprigs of fresh rosemary.
  9. Prepare 5 g of Spanish saffron.
  10. It's to taste of Salt.
  11. It's 2 litres of chicken broth.
  12. You need 1 of bulb garlic, chopped fine.
  13. Prepare 1/2 cup of olive oil (extra virgin oil like Gallo.
  14. Prepare 1-2 tablespoons of fish sauce if you are not using a seafood broth.
  15. You need of Tools.
  16. Prepare of Use cast iron or steel pan.
  17. You need of Wooden spoon to stir.
  18. It's of Paring knife (to remove garlic centre).
  19. Prepare of Sharp cutting knife or preferred chopping choice.
  20. You need of Bowls.
  21. It's of Cutting board.
  22. Prepare of Ingredients for 8 people.
  23. Prepare 1 lb of chorizo sausage chopped or made into bite sized balls.
  24. It's 1 lb of chicken cubed.
  25. Prepare 1 lb of prawns.
  26. You need 1 lb of clams or mussels.
  27. You need 1/2 cup of thawed frozen peas.
  28. It's 1.5 cups of rice.
  29. It's 1 sprig of rosemary.
  30. You need 2.5 grams of saffron.
  31. Prepare to taste of Salt.
  32. Prepare 1 ltr of chicken or seafood broth.
  33. You need 1 of bulb garlic.
  34. You need 3/4 cup of olive oil.

How to make Paella - Valencia Style from scracth

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked..
  6. 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..