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Home Dish Paella - Valencia Style

Paella - Valencia Style

Name: How to cook Paella - Valencia Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 people or see the * 8 servings
Cuisine: Us

Introduce

Chef :

Katatonickat

Paella - Valencia Style

Took a cooking class. This paella is easy to make. Not over powering. Found a paella pan at the local Winners store for $10. I would half this recipe for less people as this recipe can feed about 16 people. I have the full and 8 people recipe listed. Picture above is from class but I have made this a lot and if I can do this...so can you.

Ingredient

Food ration :

16 people or see the * 8 servings

2 lbs

mild chorizo sausage small balls

1 lb

chicken cubed

2 lbs

prawns (or half and add clams or mussels)

red peppers, julienned

1 cup

frozen pkg frozen peas, thawed (optional)

1 cup

chick peas or 1 540 g can, drained and washed

3 cups

rice (parboiled rice or a good Paella rice found in most gourmet shops)

2 sprigs

fresh rosemary

5 g

Spanish saffron

2 litres

chicken broth

bulb garlic, chopped fine

1/2 cup

olive oil (extra virgin oil like Gallo

1-2 tablespoons

fish sauce if you are not using a seafood broth

1 lb

chorizo sausage chopped or made into bite sized balls

1 lb

prawns

1 lb

clams or mussels

1/2 cup

thawed frozen peas

1.5 cups

rice

1 sprig

rosemary

2.5 grams

saffron

1 ltr

chicken or seafood broth

bulb garlic

3/4 cup

olive oil

Cooking instructions

* Step 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. (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.

* Step 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.

* Step 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. 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.

* Step 4

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.

* Step 5

Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked.

* Step 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.