Easiest Way to Cook Appetizing Paella Valenciana

Easiest Way to Cook Appetizing Paella Valenciana Delicious, fresh and tasty.

Paella Valenciana. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella, and I agree it makes the flavour more intense, but the acid of the lemon combined with the carbohydrates of the rice makes your digestion difficult. Get Paella Valenciana Recipe from Food Network.

This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish.

Valencia is a Spanish coastal city where this dish is particularly revered.

This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish.

You can cook Paella Valenciana using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Paella Valenciana

1. Prepare 1 of big onion, peeled and chopped.

2. Prepare 1 of small red bell pepper, seeded and chopped.

3. It’s 1 of small yellow bell pepper, seeded and chopped.

4. It’s 2 cloves of garlic chopped.

5. It’s 1/2 kg of boneless, skinless chicken thighs, cut into bite-size pieces.

6. Prepare 1 cup of Spanish chorizo chopped.

7. It’s 1 cup of smoked pork ribs cut into bite-size pieces.

8. It’s 4-5 of cherry tomatoes.

9. You need 1/2 teaspoon of saffron threads or 1 pack of paella spice mix (i like to use Carmencita).

10. Prepare 1/3 cup of olive oil.

11. You need 3 cups of short-grain Spanish rice or other short-grain rice.

12. You need 1 of small octopus, previosly cooked.

13. You need 1 cup of cleaned squid.

14. It’s 3 cups of shrimp, peeled and deveined.

15. It’s 8 of jumbo shrimps.

16. You need 1 cup of pea pods.

17. You need of Salt and black pepper.

18. It’s 4-5 cups of hot water.

Like with sushi, it needs to have the perfect consistency in order to reveal its best flavor and texture.

It might seem basic, but it is the pillar everything builds up on.

Paella is a Spanish rice dish that originated in Valencia many years ago.

Nowadays you can find paellas made with all sorts of ingredients but the traditional authentic one is called Paella Valenciana.

Paella Valenciana step by step

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..

A real paella valenciana is made with chicken and rabbit (and often snails), spiced with smoky sweet paprika and a few strands of golden saffron.

And best of all is the socarrat.

The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize.

The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella.

Today adding meats and vegetables to seafood paella has become common.