Recipe of Delicious Arroz Intergral a la Valenciana de Mariscos

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Arroz Intergral a la Valenciana de Mariscos. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Arroz Intergral a la Valenciana de Mariscos Recipe. Sería seguir el mismo procedimiento que en la paella con arroz blanco, pero adaptando los. Arroz a la Valenciana is another example of Spanish influence in Philippine culture.

You can cook Arroz Intergral a la Valenciana de Mariscos using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Arroz Intergral a la Valenciana de Mariscos

1. You need 2 cups of cooked brown rice.
2. Take Dash of olive oil.
3. Make ready 1 pc of plum tomato, or 1/8 cup regular tomato, chopped.
4. It’s 1/8 tsp of ground paprika, or cayenne.
5. You need 1/8 tsp of ground turmeric.
6. Make ready 2 cloves of garlic, minced.
7. It’s 1 of bell pepper, julienned ir chopped to strips.
8. It’s 1 pc of turkey sausage (for type O diet), or chorizo, sliced.
9. It’s 1/2 of yellow onion, chopped.
10. Make ready 1 of hard boiled egg.
11. You need of Seafood stock.
12. It’s 1/2 of yellow onion, chopped (this is not an error).
13. Take 2 cloves of garlic, minced (not an error too😆).
14. Take 2 cups of seafood of choice.
15. Take 1 tbsp of ginger, skin removed and pounded once to release juice.
16. Prepare 1-2 tbsp of fish sauce, OR 1 tsp dashi stock granules+ 1-2 tsp salt.
17. Make ready 1/8 tsp of lemon juice, or calamansi, or lime.
18. You need Dash of olive oil.
19. You need 4-5 cups of water.

Si hay una receta con arroz que triunfa en todo el mundo es la paella, aunque no muy bien elaborada fuera de Valencia.Las comparaciones de los "arroces con" que encontramos en muchos restaurantes con la tradicional y auténtica paella valenciana varían mucho, hasta dejarla casi irreconocible.Pero dentro de los arroces en paella, el arroz con marisco.La paella de mariscos o paella marinera, es una paella evolucionada de la paella valenciana que es de pollo y conejo, y es más sencilla de hacer.

Arroz Intergral a la Valenciana de Mariscos instructions

1. Cook your brown rice on a pot or through rice cooker. Follow instruction according to its package..
2. Boil egg for 7 mins on a small pot, and let it rest for 1-2 min before fishing it out to set aside. While egg is boiling, chop what needed to be chopped, and wash/clean your seafood..
3. Let's begin making the stock. Heat large soup pot over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Sautee onion until transluscent, add in garlic and ginger and keep stir frying for about 30 seconds..
4. Add your seafood of choice on soup pot and stir-fry until half-cooked, then add fish sauce (or the alternative), water, and lemon/lime juice. Cover and let it simmer until seafood is cooked. Note: consider that rice will be added later, thus adjust salt level accordingly (stock can be a tad bit salty but it will mellow down with rice later). Turn off the heat. Fish-out the cooked seafood set them aside as it would be used as garnish. Set aside the pot of stock..
5. Using a regular frying pan, heat it up over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Fry bell peppers for few seconds, then fish 'em out to set aside as garnish for later. Do the same for the turkey sausage (or chorizo)..
6. On the same pan, Sautee onion until transluscent. Add in garlic, sautee until almost golden brown, then stir-in tomatoes, turmeric, and paprika. Keep on stirring while mashing them up well..
7. Add 1 cup of seafood stock on pot. Stir. Then add 2 cups of cooked brown rice and stir well. [yes, that's the trick: double cooking and rehydrating the brown rice will make 'em extra sticky/muschy]. Add more stock if necessary. Turn heat to medium low..
8. The hallmark of every delicious arroz a la valenciana or paella is scorching the bottom of the rice just a bit to make it crispy/crunchy, and not burnt. Your nose can tell if rice is toasted, or burnt. But you can also use a spatula to occassionally check on one side..
9. While the rice is still being toasted over medium low heat, take your hard boiled egg, peel off the egg shell, and slice it up. This is for garnishing as well..
10. Decorate/garnish the arroz a la valenciana while it is still reducing the stock. Arrange the seafood, bell pepper, sliced eggs, and sausage rhythmically around the pan. Occassionally smell-and-view check the bottom to know if the rice is perfectly toasted – if it is, then it is done and ready to serve! Don't forget to turn off your burner..
11. Serve it on a frying pan! Enjoy!.

La Paella es un plato popular español se cree que de origen árabe, cuando éstos ocupan la Península Ibérica.Es muy típico de la gastronomía Valenciana y se ha extendido fuera de las fronteras nacionales españolas; se trata de un plato tradicional de arroz con diferentes ingredientes y se la conoce como Paella a la valenciana.Cómo hacer una paella de marisco.

Es así porque, el caldo que se le echa al arroz, ya está hecho anteriormente y los tiempos de cocción son menores.Tanto en la sección aspectos técnicos sobre el arroz como en consejos para la cocción del arroz. encontrareis mas información que os puede ayudar a llevar a buen termino la paella.Receta de Arroz con Mariscos Peruano.El Arroz con Mariscos es uno de los platos preferidos por los costeños del Perú.Si tú también eres de los que prefiere la paella con su receta tradicional, sin variaciones, no te puedes perder este post de COMMEME MUCHO..