Paella may be one of the most popular rice recipes coming from Spain. And Paella Valenciana is amongst the most popular variations! This one pot paella recipe is brought together with a wonderfully hearty mix of chicken and seafood.
I love eating paella. And one of my favorite things about it is how many different ways there are to make it. Honestly, no two Paella Valenciana recipes will be alike, and I love that.
Paella Valenciana is, simply put, paella from the Valencia region – it is generally considered to be the most authentic and traditional version of paella. Which begs the question, what is paella? Paella (meaning “frying pan”) is a Spanish rice dish made using a variety of ingredients. The rice is noticeably yellow due to the use of saffron in the recipe.
Easy Seafood Paella Recipe (with Saffron Aioli)
What ‘authentic’ paella Valenciana is comprised of has been a debated issue. As with many traditional rice dishes, every family has a separate way of preparing their “authentic” version of paella Valenciana.
The ingredients vary from household to household but the premise remains the same, a delicious Spanish rice dish filled with a variety of flavors. Many accounts of authentic Spanish paella Valenciana list chicken, rabbit, and varieties of Spanish green beans as the original ingredients.
By that account, this paella recipe is probably not the most classical take as it involves a mixture of chicken and seafood (which is sometimes called
Seafood Paella In The Style Of Jorge
However, this version was shown to me and referred to as an authentic paella Valenciana by a lovely Spanish chef, and out of respect to her, I’m calling it a (Seafood) Paella Valenciana too.
Paellas use quite a few different ingredients (don’t skimp, or you risk losing that hearty paella feel!), but they come together wonderfully.
While there are several ingredients involved in making a paella, there are thankfully only a few steps required to make this delicious chicken and seafood paella.
Spanish Paellas: + Recipe For Paella Valenciana
Start by heating a paellera (or any large flat skillet) over a medium-high heat and adding olive oil. Once it’s hot, add the onion, garlic, red bell pepper and saffron (this is called the sofrito, and forms the base of your paella’s flavor).
Cook for around ten minutes, stirring frequently until the mixture becomes fragrant. Push the sofrito to one side (or, if your pan isn’t large enough, you can move the mixture to another bowl temporarily), add the chopped chicken and cook until golden brown. Set the chicken aside.
Add the rice to your paellera, and cook for two to three minutes, mixing with the paella sofrito already in the pan. Add the seafood stock, season to taste with salt and pepper. Once the stock begins to boil, add in the calamari, shrimp, mussels, roasted red peppers, and peas.
Chicken And Seafood Paella Recipe
Cook at low to medium heat for approximately fifteen minutes, or until the rice is completely cooked through. (The fish often cooks quicker than the rice, but double-check your seafood is cooked too please!) Mix the cooked chicken back into your paella.
One of the best things about one pot recipes like this paella Valenciana with seafood is that it can come together in one pot, or rather, a single paellera . That said, if you don’t have a specialized paella pan, you can use a large, flat nonstick pan. Make sure it’s large and flat – a deep saucepan may prevent some of the required evaporation. It’s good to use a skillet that’s on the thinner side as well, as thicker pans tend to hold more heat, potentially overcooking your paella dinner!
For added benefit, set aside a ladleful of the seafood stock. Pour it in after the initial amount of stock has been mostly absorbed. This helps to make sure nothing in the pan has been missed and left uncooked!
Purple Seafood Bringhe, Pinoy Arroz Valenciana Style
If you’re not sure that your paella rice has cooked through, simply try a spoon from the edge of the paella dish. The rice the farthest from the center of the dish (you know, where the heat usually is) cooks slowest.
Don’t forget to spoon out the crispy socarrat from the bottom of the pan! The ‘crust’ of a paella is often considered the best part! If you find that a socarrat doesn’t naturaly occur when you cook this paella with seafood, try bumping up the heat to high for the last one minute of cooking!
Traditionally, there are two popular types of rice used to cook paellas: bomba and senia. While you’ll find a lot of restaurant chefs opt for senia, you’ll find that bomba rice is a little more forgiving. I find that senia is very easy to overcook.
Savor Flavors Of Spain With Paella Valenciana
If neither of these is available to you, opt for a long grain rice. Short grain options like arborio rice tend not to provide the best results.
Yeesh! There are said to be hundreds of paella variations. So let’s keep this simple…you can mix up the components of this recipe quite easily. Don’t like calamari? No worries, swap it out for a little smoked sausage. Not a fan of chicken? That’s cool, omit it completely. Don’t like rice? Umm…your hair looks great today!
If you’re looking to spice up your paella Vallenciana, you have a few options. Start by adding spice through paprika, or chilli flakes. Alternatively, if you’re using a homemade broth (or stock), make it a spicier one.
Paella Valenciana With Seafood
One of the great things about paella is that it goes well with almost everything. Whenever we whip up seafood paella at home, we like to also prepare the potato frittata with goat’s cheese as a yummy side.
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And that’s it for today, bestie! What did you think? Have you tried a Valencian paella (with or without seafood) before? Let me know in the comments below.There is no dish more famous than this Spanish seafood paella. Fortunately, it’s easier than you might think to make this mouthwatering dish from scratch in under an hour!
Seafood Paella — Food At Oliver's
If you love paella, you'll definitely want to try my recipes for black paella, vegetable paella, and prawn and chorizo paella (my mother-in-law's favorite).
Even though this big plate of fragrant, saffron-infused rice is one of the most famous Spanish dishes, a goodpaella is often hard to find! That answer always leads to confused stares, but it’s true.
. It became popular on the sunny beaches of Valencia and Barcelona with visitors from around the world. This variation of paella is packed with fresh fish, shrimp, squid, mussels, and clams, but
What To Serve With Paella: 15 Best Savory Side Dishes! 🍚
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
8. There are different opinions on the best method here, but I like to mix it into the sauce and cook it for a minute or so.
9. Add the broth mixture to the pan, and don't stir! This is key: once the broth is in, no stirring is allowed.
Arroz Con Mariscos (rice And Seafood)
12. In the meantime, steam the mussels in a pot. Simmer a little water or wine, then add the closed mussels and cover. After a few minutes, the mussels will open. If any stay shut, simply discard.
13. Place the cooked mussels on the paella in a decorative way. When the rice has cooked for 18-20 minutes total, it should be done.
To get the perfect crispy bottom (socarrat), put it back on medium-high heat after the 3-minute rest. As soon as you hear crackling (some say it sounds like rain), remove it from the heat. This means you'll have a crispy
Authentic Paella Valenciana Recipe
The secret ingredients in a great paella are using homemade sofrito, using real saffron instead of food coloring, and using homemade seafood stock instead of plain water to add extra flavor. There's also a special cooking technique you can use to make the perfect
My recipe for seafood paella doesn't contain fish; I prefer to use squid (calamari) instead in addition to prawns and mussels. However, you can use any type of firm fish that you'd like, such as monkfish.
How many does this recipe serve? This seafood paella recipe serves 4 people as a main dish, or 6 as a starter. You can plate in advance, or (what I prefer) is bringing the whole pan to the table and serving it family style.
Spicy Seafood Paella Recipe For The Perfect Spanish Feast
). We order a paella for the table (prices are usually per person) and a bunch of tapas to eat while we wait for the rice to be prepared.
If you order a menú del día (a fixed price lunch menu) during the week, paella is usually served as the first course, with either meat or fish to follow as the main. In this case, you get a small portion of a large paella they've made in the kitchen and not a whole pan at your table.
What tapas go well with paella? Typical tapas served with paella include cold soups (gazpacho or salmorejo), fried foods (croquettes or patatas bravas), or salads (ensalada mixta or ensaladilla rusa). Check out my other tapas recipes for other ideas.
Read Seafood Paella Recipe Online
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