Hello, I’m Jane. Today, we’re going to make paella valenciana recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Paella Valenciana Recipe

Paella Valenciana is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Paella Valenciana is something that I’ve loved my whole life. They’re fine and they look wonderful.

To bewith this recipe, we must prepare a few components. You can have paella valenciana using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Paella Valenciana:

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

Steps to make Paella Valenciana:

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 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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