Steps to Prepare Perfect Paella - Valencia Style

Paella - Valencia Style Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Today here we bring you the original paella recipe. As you may know, this dish was created in Valencia, Spain and there are many different types.

Here is the best “Paella - Valencia Style” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Paella - Valencia Style

1. Take 2 lbs of mild chorizo sausage small balls.
2. Prepare 2 lbs of chicken cubed.
3. Make ready 2 lbs of prawns (or half and add clams or mussels).
4. You need 2 of red peppers, julienned.
5. Make ready 1 cup of frozen pkg frozen peas, thawed (optional).
6. Prepare 1 cup of chick peas or 1 540 g can, drained and washed.
7. Take 3 cups of rice (parboiled rice or a good Paella rice found in most gourmet shops).
8. You need 2 sprigs of fresh rosemary.
9. Make ready 5 g of Spanish saffron.
10. Prepare to taste of Salt.
11. Take 2 litres of chicken broth.
12. Make ready 1 of bulb garlic, chopped fine.
13. Take 1/2 cup of olive oil (extra virgin oil like Gallo.
14. Prepare 1-2 tablespoons of fish sauce if you are not using a seafood broth.
15. It’s of Tools.
16. Take of Use cast iron or steel pan.
17. Make ready of Wooden spoon to stir.
18. Take of Paring knife (to remove garlic centre).
19. Make ready of Sharp cutting knife or preferred chopping choice.
20. You need of Bowls.
21. Take of Cutting board.
22. Make ready of Ingredients for 8 people.
23. Make ready 1 lb of chorizo sausage chopped or made into bite sized balls.
24. Take 1 lb of chicken cubed.
25. Take 1 lb of prawns.
26. Prepare 1 lb of clams or mussels.
27. You need 1/2 cup of thawed frozen peas.
28. It’s 1.5 cups of rice.
29. It’s 1 sprig of rosemary.
30. Take 2.5 grams of saffron.
31. It’s to taste of Salt.
32. You need 1 ltr of chicken or seafood broth.
33. Make ready 1 of bulb garlic.
34. You need 3/4 cup of olive oil.

My family is from Valencia and preparing the paella is a tradition to us.This paella is pretty close to the original recipe we have been using for years and years.Paella is a Spanish rice dish originally from Valencia.Paella is one of the best-known dishes in Spanish cuisine.

Paella - Valencia Style instructions

1. HINT If you have people sensitive to garlic before mincing garlic, take the heart out which is the green piece in the middle of the clove. Briefly sauté garlic and julienned peppers in 1/2 of the oil. For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan..
2. Sauté the chorizo sausage and the cubed chicken on medium heat for about 5 minutes, remember you are adding fresh ingredients to the pan so salt lightly for taste. Next add the rice. Saffron add 1 tsp of salt and the remaining oil. Sauté the ingredients in the pan for about 5 minutes. Even out the remaining ingredients in the pan and place the two sprigs of rosemary in the pan. Now you do not stir again..
3. Add the warm chicken broth by using a ladle until the rice is covered in the pan. Do not dump the broth in as you want to keep the evenness of the rice on the bottom of the pan. Do not forget to add salt for taste. Scatter the chick peas evenly in the pan. Remember do not stir in. Let simmer for 20 minutes..
4. Add shrimp and seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required. Ddistributing evenly in pan..
5. Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked..
6. HINTS - You can freeze the left over Paella but not for a long period of time. You could place in the oven to heat up. You can also re-fry the left over Paella in pan by adding some oil..

The second time was in a Cuban community in Florida.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.

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