Step-by-Step Guide to Prepare Speedy Paella - Valencia Style

Paella - Valencia Style.

Paella - Valencia Style

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, paella - valencia style. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Paella - Valencia Style is one of the most well liked of current trending foods on earth. It's easy, it's fast, it tastes yummy. It's enjoyed by millions every day. Paella - Valencia Style is something that I have loved my entire life. They're nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have paella - valencia style using 34 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Paella - Valencia Style:

{Take 2 lbs of mild chorizo sausage small balls.
{Take 2 lbs of chicken cubed.
{Prepare 2 lbs of prawns (or half and add clams or mussels).
{Prepare 2 of red peppers, julienned.
{Get 1 cup of frozen pkg frozen peas, thawed (optional).
{Make ready 1 cup of chick peas or 1 540 g can, drained and washed.
{Make ready 3 cups of rice (parboiled rice or a good Paella rice found in most gourmet shops).
{Make ready 2 sprigs of fresh rosemary.
{Take 5 g of Spanish saffron.
{Get of to taste Salt.
{Prepare 2 litres of chicken broth.
{Take 1 of bulb garlic, chopped fine.
{Make ready 1/2 cup of olive oil (extra virgin oil like Gallo.
{Prepare 1-2 tablespoons of fish sauce if you are not using a seafood broth.
{Make ready of Tools.
{Take of Use cast iron or steel pan.
{Take of Wooden spoon to stir.
{Get of Paring knife (to remove garlic centre).
{Take of Sharp cutting knife or preferred chopping choice.
{Make ready of Bowls.
{Make ready of Cutting board.
{Make ready of Ingredients for 8 people.
{Get 1 lb of chorizo sausage chopped or made into bite sized balls.
{Prepare 1 lb of chicken cubed.
{Prepare 1 lb of prawns.
{Take 1 lb of clams or mussels.
{Make ready 1/2 cup of thawed frozen peas.
{Get 1.5 cups of rice.
{Make ready 1 sprig of rosemary.
{Take 2.5 grams of saffron.
{Make ready of to taste Salt.
{Make ready 1 ltr of chicken or seafood broth.
{Prepare 1 of bulb garlic.
{Take 3/4 cup of olive oil.

Instructions to make Paella - Valencia Style:

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. (Oil should generously cover the pan) For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan..
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..
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. Meat should peak out. 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..
Add shrimp and bite size seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required (arrange it) Distributing evenly in pan..
Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked..
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..
You could buy the chorizo sausage from Cosco - kirklands and squeeze out of casing.
You can find a paella seasoning and if you live in Vancouver BC it’s at the Gourmet Warehouse.
Typical appetizer with this is melon or cantaloupe (bite size) wrapped in prosciutto.
Spanish saffron has a shelf life of two years.
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