Paella Valenciana
Paella Valenciana

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Paella Valenciana cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at numerous public occasions actually. I am certain you will see lots of people who just like the Paella Valenciana dishes that you just make.

Alright, don’t linger, let’s plan this paella valenciana menu with 18 components which are surely easy to find, and we have to process them at the very least through 10 actions. You should expend a while on this, so the resulting food could be perfect.

Composition Paella Valenciana:
  1. You need 1 of big onion, peeled and chopped
  2. Get 1 for small red bell pepper, seeded and chopped
  3. Take 1 of small yellow bell pepper, seeded and chopped
  4. You need 2 cloves - garlic chopped
  5. Provide 1/2 kg of boneless, skinless chicken thighs, cut into bite-size pieces
  6. Get 1 cup of Spanish chorizo chopped
  7. Provide 1 cup smoked pork ribs cut into bite-size pieces
  8. Get 4-5 cherry tomatoes
  9. Take 1/2 teaspoon - saffron threads or 1 pack of paella spice mix (i like to use Carmencita)
  10. You need 1/3 cup for olive oil
  11. Take 3 cups of short-grain Spanish rice or other short-grain rice
  12. Make ready 1 - small octopus, previosly cooked
  13. Need 1 cup cleaned squid
  14. Take 3 cups of shrimp, peeled and deveined
  15. Give 8 - jumbo shrimps
  16. Make ready 1 cup - pea pods
  17. Give - Salt and black pepper
  18. Prepare 4-5 cups for hot water
Paella Valenciana making:
  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.

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