How To make Valencian Red Beans& Rice

???? Chicken & Shrimp PAELLA | With SAFFRON & BOMBA rice | Kravings

This Spanish classic includes protein and veggies & Bomba rice simmered in a saffron & Chicken stock. Here are the ingredients and steps to make this recipe!

Chicken & Shrimp PAELLA

Ingredients

Olive Oil
Salt to taste
1 lb of boneless Chicken thigh cut in chunks
6 - 8 head and shell on Shrimp
1 cup finely diced white onion
6 cloves of minced garlic
1 artichoke heart cut in quarters (sub bottled artichokes)
1 cup broad beans
¼ cup peas
2 tsps of smoked Paprika
½ cup grated fresh tomato
6 cups Chicken stock
Pinch Saffron
2 cups Bomba rice
Rosemary Sprigs
Parsley
Piquillo peppers
Lemon wedges to garnish

Instructions

Heat the pan and throw it some coarse salt. Add Olive Oil
Add the Chicken and sear on both sides
Cook head and shell on deveined Shrimp for a few seconds on each side till pink and then remove
Add 1 cup finely diced white onion with 6 cloves of minced garlic and stir to release all that golden color from the chicken stuck to the pan
Add all the veggies, 1 artichoke, 1 cup broad beans and ¼ cup peas
Add 2 tsps of smoked Paprika
Add ½ cup grated fresh tomato and stir this for a minute.
Add 6 cups of stock and let this come to a boil
Add a rosemary sprig
Taste for salt
Evenly scatter 2 cups of rice in a thin layer and give it a gentle poke to ensure every grain is covered with the liquid
Cook the rice on high for 10 minutes while constantly rotating the pan
Reduce the heat to medium and cook for another 6 minutes
Tuck the Shrimp into the rice
Reduce to low and cook for another 5 – 10 minutes depending on the doneness of your rice. Spoon in some stock if the rice looks dry.
Add the Piquillo peppers
Cover with foil and leave for 5 minutes with the heat turned off
Garnish with Rosemary, Parsley and Lemon wedges


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PRODUCTS USED
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Bomba rice -

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The best spanish traditional recipes

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Ingredients: 350g Potatoes: Cut into a 1.5cm dice 2 Spring Onions: Cut into 1cm lengths 1 Courgette: Cut into quarters lengthways then into 1cm chunks. 1 Red Pepper: Diced 1 Yellow Pepper: Diced 1 Tbsp Cooking oil 80g Butter 6 Eggs: Beaten Ham Mozzarella Cheese   Instructions: Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes. Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes. Stir in the beaten eggs. Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes. Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes. Flip and cook for another 3-4 minutes.
 
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Paella Valenciana:
 
Ingredients: Paella rice (400 gr) Romano green beans Lima beans Grated tomato Olive oil Saffron Garlic Chicken stock Salt Sweet paprika Chicken and rabbit pieces   Directions: Pour salt and oil in a pan, the add the chicken and the rabbit pieces. Then add all the ingredients. When add the chicken stock let it cook for 10 minutes. Finally add the rice. When the rice has absorbed all the water the paella is ready.
 
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3 ways Empanadas:
 

Instructions Mix the flour and salt in a food processor.Add the butter and pulse.Add the egg and the water or milk (in small increments) continue pulsing until a clumpy dough forms.To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. Split the dough into 2 large ball, flatten slightly into the shape of disks. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas  Fillings: Breakfast/Dessert - Wild berries mix empanada: 50gr butter½ cup Brown Sugar1/3 Strawberries1/3 Raspberries1/3 Blackberries ¼ cup milk2 cups caster sugar Instructions:Melt butter, add berries and coat with butter.Sprinkle layer of brown sugarCook 5 minutes until softened and sugar has meltedLet it coolFill empanadas with berries and brie and bake 15 min. Combine milk with caster sugar Once cooked – coat each empanada in milk mixture while they still warm.Remove and let it set 5 minutes before serving
Lunch - Chicken enchilada empanadas:Ingredients:2 cups shredded chicken1 red pepper1 tomato diced1 tbsp oregano¼ onion chopped ¼ cup tomato sauceSalt and pepper to tasteCilantro1 cup shredded cheeseInstructions:Sauté onion. Add shredded checking and rest of ingredients except for the cheese. Cook 15 minutes. Add cheese and cilantro. Fill empanadas with chicken mixture, add cheeseBake 15 minutes Dinner - Spanish Empanada:  1 cup tuna in oil 1 red bell pepper1/2 onion4 oz. tomato sauce8 black olives (cut in half)Instructions Pour the oil from the tuna into the frying pan along with the garlic, cook until fragrant.Add the onions and red bell pepper and continue to cook over low heat.Add in the tuna, tomato sauce, salt and pepper. Cook 15 min.Turn off the heat and set aside to cool.Once cooled, add in diced eggs and olives. CombineFill empanadas and bake 20 min.

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Vigo Cilantro Lime Rice with Fish

Dinner with a delicious twist. Made with real lime, Vigo Cilantro Lime Rice is zesty, delicious and pairs perfectly with your favorite fish. Plus, it’s gluten free and has no artificial flavors, colors or preservatives! Create delicious family-friendly meals in under 30 minutes with Vigo.

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Vegan Paella and Albóndigas, Exquisite Rice from Valencia, Spain

• VEG977; Aired on 18 May 2009(in Spanish)
INGREDIENTS: (For all ingredients, please use organic versions if available)

Serves 8

Vegan Mandonguillas (Meatballs)
200 grams textured soy protein (finest crumble)
2 tablespoons spelt flour
Chopped fresh parsley to taste
1 garlic
Cinnamon powder to taste
Paprika to taste
Salt to taste
Olive Oil

Vegan Paella
4 cups rounded white rice
100 grams white beans, fresh or dry
100 grams lima beans (optional)
200 grams green beans
½ - red pepper
¼ cabbage
150 grams button mushrooms
1 tomato
Turmeric to taste
Salt to taste
Olive Oil
Water
4 artichokes
12 vegan meatballs
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