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We hope you got insight from reading it, now let’s go back to paella valenciana recipe. To cook paella valenciana you need 18 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Paella Valenciana:
- Use 1 big onion, peeled and chopped
- Get 1 small red bell pepper, seeded and chopped
- Take 1 small yellow bell pepper, seeded and chopped
- Provide 2 cloves garlic chopped
- Provide 1/2 kg boneless, skinless chicken thighs, cut into bite-size pieces
- Get 1 cup Spanish chorizo chopped
- Prepare 1 cup smoked pork ribs cut into bite-size pieces
- Take 4-5 cherry tomatoes
- Provide 1/2 teaspoon saffron threads or 1 pack of paella spice mix (i like to use Carmencita)
- Take 1/3 cup olive oil
- Provide 3 cups short-grain Spanish rice or other short-grain rice
- Prepare 1 small octopus, previosly cooked
- Provide 1 cup cleaned squid
- Take 3 cups shrimp, peeled and deveined
- Get 8 jumbo shrimps
- You need 1 cup pea pods
- Provide Salt and black pepper
- Prepare 4-5 cups hot water
Steps to make Paella Valenciana:
- Prepare all the ingredients
- In a medium-size paella pan over medium-high heat, heat the olive oil.
- 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;
- Add the onion and sauté until just start to tenderize, 3 to 4 minutes;
- Add the peppers and garlic, and sauté for more 3 to 4 minutes;
- Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;
- 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;
- Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;
- 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.
- Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top.
Paella valenciana is the most famous version. Optional additions to paella Valenciana are rabbit and snails. Other versions include paella de mariscos (seafood) and paella mixta (mixed). Recipe courtesy of Juan Andres Mestre. Garnish the paella with the strips of red pepper and the sprigs of rosemary.
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