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We hope you got benefit from reading it, now let’s go back to paella – valencia style recipe. To cook paella – valencia style you need 34 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Paella – Valencia Style:

1. Take 2 lbs of mild chorizo sausage small balls.
2. Take 2 lbs of chicken cubed.
3. Provide 2 lbs of prawns (or half and add clams or mussels).
4. Provide 2 of red peppers, julienned.
5. Prepare 1 cup of frozen pkg frozen peas, thawed (optional).
6. Prepare 1 cup of chick peas or 1 540 g can, drained and washed.
7. Get 3 cups of rice (parboiled rice or a good Paella rice found in most gourmet shops).
8. Use 2 sprigs of fresh rosemary.
9. Prepare 5 g of Spanish saffron.
10. Use to taste of Salt.
11. Provide 2 litres of chicken broth.
12. Get 1 of bulb garlic, chopped fine.
13. Provide 1/2 cup of olive oil (extra virgin oil like Gallo.
14. Prepare 1-2 tablespoons of fish sauce if you are not using a seafood broth.
15. Use of Tools.
16. Provide of Use cast iron or steel pan.
17. Take of Wooden spoon to stir.
18. Use of Paring knife (to remove garlic centre).
19. Get of Sharp cutting knife or preferred chopping choice.
20. You need of Bowls.
21. Use of Cutting board.
22. Take of Ingredients for 8 people.
23. You need 1 lb of chorizo sausage chopped or made into bite sized balls.
24. Prepare 1 lb of chicken cubed.
25. Use 1 lb of prawns.
26. Get 1 lb of clams or mussels.
27. Take 1/2 cup of thawed frozen peas.
28. Get 1.5 cups of rice.
29. Use 1 sprig of rosemary.
30. Take 2.5 grams of saffron.
31. Take to taste of Salt.
32. Prepare 1 ltr of chicken or seafood broth.
33. Prepare 1 of bulb garlic.
34. You need 3/4 cup of olive oil.

Steps to make Paella – Valencia Style:

1. 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. For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan..
2. 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..
3. 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. 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..
4. Add shrimp and seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required. Ddistributing evenly in pan..
5. Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked..
6. 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..

Paella Valenciana: A Traditional Valencian Paella. The Paella Valenciana recipe is considered the authentic paella recipe. In fact, the Paella Valenciana recipe has a truly protected status. Valencia is a Spanish coastal city where this dish is particularly revered. This paella features seafood, sausage and chicken but don't forget the saffron — it is the essential spice of the dish.

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