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How To make Paella a La Valenciana
6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb) Salt Pepper 1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped 4 oz Salt pork, coarsely chopped
-(opt) 1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley 3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon
FOR GARNISH:
A handful of frozen peas A few strips of pimiento -or roasted pepper In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry. Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all si
How To make Paella a La Valenciana's Videos
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PAELLA DE MARISCO, DISFRUTA LA AUTÉNTICA RECETA VALENCIANA - Paella recipe seafood
SI VAS HACER, HAZ LA AUTÉNTICA RECETA DE LA PAELLA DE MARISCO VALENCIANA, SIN LIARTE, CON LOS INGREDIENTES QUE SON Y ES CUANDO TE SALDRA BUENA, FÁCIL Y LA DISFRUTARAS.
MAS RECETAS en Che¡ Paella y Arroz:
SALMORRETAS SOFRITOS SALSAS :
CALDOS PESCADO:
PAELLAS MARISCO:
PAELLAS y ARROCES BOGAVANTE :
paella de marisco valenciana - casa Arturos - seafood paella - paella marinera - paella de bogavante - valencian paella - paella de marisco - La mejor paella de marisco - arroz seco de marisco - Paella de Marisco Valenciana - spanish Paella - arroz de pescado - paella mixta - españa - gastronomia
easy seafood - paella - valencian paella - paella marinera - marisco paella - paella española
MARCAS DE TIEMPO :
0:00 Introducción -intro
1:01 marcar marisco -intro
2.37 calamar- salmorreta- sofreir arroz -intro
3:30 echar caldo -intro
3:58 agregar gambas y rape -intro
4:30 agregar marisco -intro
5:25 presentación y repaso -intro
Mastering Paella in Valencia, Spain | Christine Cushing
I travel to the birthplace of the original Paella in Valencia, Spain to learn how to make the authentic recipe for Paella Valenciana from a master at Restaurante Casa Salvador - The Rice Cathedral. Made with a unique local rice - J. Sendra and curiously missing shrimp, clams, or any seafood. What a deliciously fun adventure.
Also, check these two amazing videos:
For the Love of Kaki persiMon®:
Authentic Spanish Seafood Paella:
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#paella #paellavalenciana
How To Make Spanish Paella | Omar Allibhoy
Ok before you shout at us, recipes for paella differ from region to region, and this seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
For this and loads more delicious Spanish recipes check out Omar’s book Tapas Revolution:
Links from the video:
Daiquiri Cocktail |
Spanish Stew |
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Enquiries: shy@shypr.co.uk
Hashtags: #TheSpanishChef #OmarAllibhoy #TapasRevolution
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SECRET Revealed! PERFECT Paella a la Valenciana
I preferred the use of glutinous rice to Arborio which I had in stock or Bomba rice which I couldn't find in any super market in my neck of the woods, as I am somewhat stoked on the gooey, nutty texture of it and the fact that it makes a great socarrat or dukut (binisaya) tutung (tagalog) which refers to that tasty, caramelized crispy crust formed at the bottom of the paella. The use of coconut milk here has enhanced the earthy texture of the savoury rice and played a huge part in making my chunks of chicken thighs and sirloin pork rather moist and tender not to mention that hint of smoky, buttery juice that oozes out from every bite of those rings of Italian sausage. It's not called a Meat-loaded Paella a la Valenciana for nothing and it sure does deserve that name attached to it.
For the complete recipe of this dish, please visit victorstinykitchen.com.
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