How to Prepare Delicious Paella Valenciana

Paella Valenciana. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential Really great Paella! Very close to the Paella you will get in the South of Spain! The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters.

We invited a Valencian friend over to our house and prepared an incredible paella outside. Like with sushi, it needs to have the perfect consistency in order to reveal its best flavor. Paella, paella, paella…it sounds like a romantic melody. You can cook Paella Valenciana using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Paella Valenciana

1. You need of big onion, peeled and chopped.
2. You need of small red bell pepper, seeded and chopped.
3. Prepare of small yellow bell pepper, seeded and chopped.
4. It's of garlic chopped.
5. Prepare of boneless, skinless chicken thighs, cut into bite-size pieces.
6. Prepare of Spanish chorizo chopped.
7. It's of smoked pork ribs cut into bite-size pieces.
8. It's of cherry tomatoes.
9. It's of saffron threads or 1 pack of paella spice mix (i like to use Carmencita).
10. Prepare of olive oil.
11. It's of short-grain Spanish rice or other short-grain rice.
12. You need of small octopus, previosly cooked.
13. You need of cleaned squid.
14. Prepare of shrimp, peeled and deveined.
15. Prepare of jumbo shrimps.
16. Prepare of pea pods.
17. You need of Salt and black pepper.
18. It's of hot water.

And paella really does conjure up an Traditional Paella Valenciana also includes a third kind of bean, a white bean, that's hard to find. Traditional Paella Valenciana is a great dish to share with family and friends! If you can't get to Spain to taste one then here is your chance to make one yourself! Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails.

Paella Valenciana instructions

1. Prepare all the ingredients.
2. In a medium-size paella pan over medium-high heat, heat the olive oil..
3. 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;.
4. Add the onion and sauté until just start to tenderize, 3 to 4 minutes;.
5. Add the peppers and garlic, and sauté for more 3 to 4 minutes;.
6. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;.
7. 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;.
8. Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;.
9. 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..
10. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top..

Paella Valenciana: A Traditional Valencian Paella. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region. Recipe courtesy of Juan Andres Mestre. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Paella Valenciana has been noted to be one of their House specialties.