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How To make Paella a La Valenciana
6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb) Salt Pepper 1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped 4 oz Salt pork, coarsely chopped
-(opt) 1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley 3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
FOR GARNISH:
A handful of frozen peas A few strips of pimiento -or roasted pepper In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry. Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all si
How To make Paella a La Valenciana's Videos
Receta de la auténtica Paella Valenciana
Hoy os traemos la receta de la auténtica Paella Valenciana, la receta tradicional que sin duda es un manjar de Dioses.
Ingredientes para 5 personas:
-500 gramos de arroz, variedad Bomba. Se puede sustituir por las variedades
Arroz J. Sendra, Bahía, Albufera, Sénia. Sobretodo que sea un arroz redondo
- 350 gramos de judía verde plana ( ferraura o bajoqueta)
- 130- 150 gramos de Garrofó
- 750 gramos de pollo cortado a trozos
- Medio conejo ( 500 gramos aproximadamente)
- 400 gramos de tomate fresco rallado
- 2 cucharaditas de Pimentón dulce
- Sal al gusto
_ Azafrán en hebras
- Agua ( aproximadamente 3- 3´5 litros)
- Aceite de Oliva virgen extra
Tamaño Paella recomendada:
En el vídeo usamos una paella de 42 cm, pero se puede usar perfectamente una paella de 50 cm, incluso sería más recomendable
Mastering Paella in Valencia, Spain | Christine Cushing
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 Restaurante Casa Salvador - The Rice Cathedral. Made with a unique local rice - J. Sendra and curiously missing shrimp, clams, or any seafood. What a deliciously fun adventure.
Also, check these two amazing videos:
For the Love of Kaki persiMon®:
Authentic Spanish Seafood Paella:
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#paella #paellavalenciana
BRINGHE /ARROZ A LA VALENCIANA-Kapampangan Savory Recipe
A Filipino Dish most likely same as Paella.Perfect in all special celebrations.Made with glutinous rice,coconut cream,chicken meat,chorizo and more. Here's one of Kapampangan version of arroz ala valenciana also known as BRINGHE
ingredients
1 kg glutinous rice (malagkit)
2 cup Coconut cream (kakang gata)
1/2 cup turmeric (extracted)
1/4 cup green peas
1/4 cup fish sauce
1/4 cup raisins
1/2 cup cooking oil
1 tsp ground black pepper
1 tsp salt
200 grms chopped carrots
250 grms gizzard (boiled)
250 grams fresh chicken liver
500 grms boneless chicken/chicken breast
4 pcs banana leaves
200 grms chorizo
100 grms bell pepper
1 big onion
1 bulb garlic
3 cups chicken stock
Eggs - boiled for toppings
Sea Food Paella ???????? | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe
Sea Food Paella ???????? / Authentic Spanish Sea Food paella
Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food.
#paella
#seafoodpaella
#spanishpaella
#paelladay
#aadischannel
Watch my other Paella Recipes
Seafood Paella in Easy method :
Lobster Paella :
Vegan Mushroom Paella :
Ingredients
Paella rice/ raw bomba rice – 1 cup
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder - 1/4 tsp (Optional)
Chopped Garlic – 3 tbsp
Chopped White onion – 1 big
Chopped Tomato – 2 medium
Fresh thyme – 1 tbsp
Fresh parsely / coriander leaves - 1 tbsp
Flat beans – ½ cup
Red bell pepper – ½ cup
Squid – 200g
shrimps - 200g
Whole prawns- 200 g
Clams – 6
Mussels- 8
Olive oil
Salt as required
Frozen peas – 2 tbsp
For the stock
Fish stock / chicken stock – 4 cups
Saffron – 0.5 g
Salt
Method
Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt.
Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner.
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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SECRET Revealed! PERFECT Paella a la Valenciana
I preferred the use of glutinous rice to Arborio which I had in stock or Bomba rice which I couldn't find in any super market in my neck of the woods, as I am somewhat stoked on the gooey, nutty texture of it and the fact that it makes a great socarrat or dukut (binisaya) tutung (tagalog) which refers to that tasty, caramelized crispy crust formed at the bottom of the paella. The use of coconut milk here has enhanced the earthy texture of the savoury rice and played a huge part in making my chunks of chicken thighs and sirloin pork rather moist and tender not to mention that hint of smoky, buttery juice that oozes out from every bite of those rings of Italian sausage. It's not called a Meat-loaded Paella a la Valenciana for nothing and it sure does deserve that name attached to it.
For the complete recipe of this dish, please visit victorstinykitchen.com.
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EASY PAELLA (Pinoy-style)
EASY PAELLA (Pinoy-style)
¼ cup chopped onions
¼ cup chopped red bell pepper
1 tablespoon minced garlic
¼ cup tomato sauce
2 teaspoons turmeric or atsuete powder
1 cup uncooked rice, ordinary
1 cup uncooked, glutinous
4 ½ cups water
1 pc broth cube
Salt and pepper, to taste
For toppings:
Canned mushrooms
Canned green peas
Canned red pimientos
1 pc Hungarian Sausage, sliced
4 pcs Boiled eggs
12 pcs shrimps, optional