Paella Valenciana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings
½ kilo boneless chicken, cut into small pieces
½ kilo pork blade, cubed
1 red & green bell pepper, diced
315 g chorizo Bilbao/Chinese sausage
¼ kilo cooked ham, cubed
10 pcs. Quail egg
1 pinch saffron
½ cup tomato sauce
1 kilo medium-size white shrimps
Crab or mussels (optional)
Lemon/lime juice
1 cup pure olive oil
5 cloves garlic, crushed into a paste
2 cups uncooked Calrose rice
salt and pepper
1 pinch annatto powder
1 red & green bell pepper, cut into long triangle shapes
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Directions: |
Directions:Paella Valenciana Cooking Instructions:
• Marinate the chicken in lemon/lime juice.
• In a pan, heat some oil then brown the chicken and pork. Set aside.
• Add some olive oil to the pan and cook the onions until tender. Add tomato sauce then the ham, chicken and pork, diced peppers, chorizo, quail egg, saffron and annatto powder. Simmer for 15 to 20 minutes.
• Remove the pork and put in a separate pan. Cover with water and bring to a boil. Cook until tender.
• Strain the sautéed mixture to separate the paella liquid from the fillings. Remove the chorizo/Chinese sausage and cut into ¼ inch rounds. Add back to the mixture together with the cooked pork. Save the cooking liquid of the pork and add to the paella liquid.
• Cook 8 whole shrimps in a pan with lemon/lime juice and some water. Cook only until the shrimps turn pink but are tender.
• Marinate the rest of the peeled shrimps in lemon/lime juice. Set aside.
• Preheat the over to 250°F.
• In a pan, heat some olive oil and brown the mashed garlic.
• Put the garlic in a 15-inch pan/paellera. Add the Calrose rice and ¼ cup olive oil. Mix well, making sure that each grain is coated with oil.
• Set the pan/paellera over high heat on the stove. Pour in 2 cups of the paella liquid. Cook over high heat for 5 minutes, moving the pan/paellera and stirring the rice around to distribute the heat.
• Wait until the rice has absorbed some of the liquid before adding ¾ cup more of the liquid. Stir and allow more liquid to be absorbed.
• Transfer the pan/paellera into the preheated oven. Allow the rice to cook 10 minutes covered. Add more liquid if necessary.
• Open the oven door, and pull out the pan/paellera slightly. Add the paella filling into the rice mixture piece by piece. Do not stir again.
• Add more liquid and cook for another 5 to 10 minutes; or until the rice is tender and most of the liquid is absorbed.
• Top the paella with the peeled white shrimps. Cover the pan allowing the shrimps to cook until they are pink but still tender. Add more liquid if necessary.
• Top the paella with whole shrimps and pepper slices. Cover again and cook no more than 5 minutes.
• Remove from the heat and allow to rest 10 minutes covered before serving. |
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Personal
Notes: |
Personal
Notes: This dish can be combined with Turkey for dinner, its a family tradtion that this dish is serve every Thanksgiving or Christmas and New Year.
BON APPETIT!
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