Recipe: Appetizing Paella Valenciana

Paella Valenciana. Paella, paella, paella…it sounds like a romantic melody. And paella really does conjure up an Traditional Paella Valenciana also includes a third kind of bean, a white bean, that's hard to find. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters.

If you can't get to Spain to taste one then here is your chance to make one. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential Really great Paella! Very close to the Paella you will get in the South of Spain! You can have Paella Valenciana using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paella Valenciana

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

Like with sushi, it needs to have the perfect consistency in order to reveal its best flavor. Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. Paella Valenciana: A Traditional Valencian Paella. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region.

Paella Valenciana instructions

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..

Review Body: Paella Valenciana Never has seafood, or chorizo, and rarely has onions. The meat is chicken and rabbit and the local Bomba rice is used since it absorbs more liquid than Aborio rice. Recipe courtesy of Juan Andres Mestre. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Paella Valenciana has been noted to be one of their House specialties.