Arroz Valenciana Recipe - Pilipinas Recipes (2024)
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This rice dish, Arroz Valenciana, is always cooked in every occasion. It is simply cooked in the Valencia style which is part of Spain, although many regions in Spain have their own special variations. The Arroz Valenciana Recipe is a typical Latin American dish which is also considered as a part of Filipino cuisine. Aside from the Spanish ingredients, it has rice and coconut milk. It is usually served for Fiesta or any other special occasions.
Arroz Valencianais a dish similar to “Paella”, a Spanish dish with seafood, Chorizo, Chicken and the spices called Saffron. The major differences between the two are the manner of preparation and special ingredients.Paellahas more lavish ingredients compared with Arroz Valenciana– which is also known or called Poor Man’s Paellabecause the recipe is more cheaper and the ingredients are readily available. Typical “Arroz Valencianais a stove-top cooking while Paellais more of baking.
This rice dish, Arroz Valenciana, was always cooked in every occasion. It simply cooked in the Valencia style which is part of Spain, although many regions in Spain have their own special variations. The Arroz Valenciana Recipe is a typical Latin American dish which is also considered as a part of Filipino cuisine.
Soak the Jasmine and glutinous rice in water for an hour and drain well.
Pre-heat the oven to 300° F/ 150° C.
Heat up a sauté pan and add the 2 tbsps. of olive oil.
Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft.
Add the chicken pieces and the sliced chorizo. Stir. When the chicken meat has changed color, add the tomato puree (paste) and the fish sauce.
Stir until the tomato puree fully coats the chicken. Cook for 2 minutes.
Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat to low and simmer, covered, for 5 minutes.
Add the sweet peppers and sultanas and stir.
Transfer to an oven proof dish.
Set this dish inside a bigger pan and add water to reach halfway up its sides.
Cover both pans tightly with foil.
Bake for an hour, stirring at half time.
Serve
Notes
This video shows another recipe forArroz Valenciana.
Nutrition
Serving Size:2 cups
Calories:840
Sugar:2.7 g
Sodium:1636 mg
Fat:36 g
Saturated Fat:9.6 g
Unsaturated Fat:20 g
Trans Fat:0 g
Carbohydrates:65 g
Fiber:1.1 g
Protein:59 g
Cholesterol:264 mg
Arroz Valenciana Recipe Tips
The Filipino version of this recipe is very delicious and healthy. It is an ALL-IN-ONE meal because everything is there – meat and rice in one.
Preparation of the Pinoy Arroz Valencianarecipe is simple, quick and easy to make for an everyday meal. The ingredients involve the use of glutinous rice or “Malagkit” and jasmine rice – which make it less sticky and more pleasant to the palate, chicken, coconut milk, boiled eggs and Chorizo de Bilbao. Other ingredients are a red bell pepper, raisins, green peas, tomato, and saffron – is what makes Arroz Valenciana taste good, it also provides an appetizing aroma.
Cook glutinous rice and jasmine rice together on the usual cook for regular rice. Sauté the garlic, onion, tomato and add the chicken meat, liver, raisins, salt, pepper and saffron. Adding atsuete water mixture to enhance its flavor and aroma. When done add rice and mix well or until fully combined. Add some raisin and green peas. Serve with a hard-boiled egg on top.
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Paelya tends to refer to the dishes with more expensive ingredients, while arroz valenciana refers to dishes with simpler ingredients, leading to it being dubbed as the "paella of the poor".
Paelya is also a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes arroz a la valenciana (usually made with chicken and chorizo de bilbao), bringhe (made with coconut milk), and paella negra (made with squid ink).
Malagkit rice, or glutinous rice, is a medium-grain rice that has similar qualities needed for the rice used in the traditional version. This variety however can result in an overly sticky and mushy paella, but this can be offset by adding another type of rice to the mix that isn't as sticky.
It simply means rice cooked in the Valencia style (arroz means rice and Valencia is a region in Spain). Although of Spanish origin, this recipe also has Filipino influences. Aside from the Spanish ingredients, it has glutinous rice and coconut milk. The addition of these two makes the rice very fragrant.
Bomba is the best rice for paella. It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra.
Bomba rice (Spanish: arroz bomba; Valencian: arròs bomba) is a short-grain variety of rice (Oryza sativa L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often referred to as Valencia rice.
Rice, tomatoes, saffron, and stock are simmered together, the meats and seafood mixed in, and the dish is garnished with peas, pimientos, and other vegetables. Traditional paellas are made out of doors over a wood fire.
The first paella is believed to have been cooked by Valencian farmers. The farmers cooked the foods they have in their hands for lunch. It was made of rice and whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture.
Philippines. Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. The Philippine version uses glutinous rice; otherwise, the ingredients are the same.
The best paellas thoroughly cook the bottom layer of rice to create a crispy crust called socarrat. These bits of caramelized rice found on the bottom and sides of the pan are highly coveted, and will only form if you resist stirring the paella once the rice has been added.
medium grain rice - reduce water to 2 cups per 1 cup of rice (ie use 3 cups stock for 1.5 cups rice) long grain white rice, sushi rice - will work per medium grain rice, but finished dish mouthfeel quite different to paella (still tasty though!)
Paella. The most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native to Albufera and Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood.
Paella. Paella is synonymous with Valencia, and you'll find paella restaurants all over this popular European food city. Paella is traditionally made with short-grain rice from the region, stock, and saffron, which gives it a bright yellow color.
A truly authentic paella does not contain any fish or shellfish, according to Valencians. The rice dish, which is widely regarded as a national dish of Spain, is officially recognised as a symbol of Valencian culture.
Arroz con mariscos features long-grain rice while paella revolves around short-grain rice. Arroz con mariscos features ají, Peruvian pepper, for flavor while paella features saffron and rosemary. Paella is cooked over a fire for hours while Arroz con Mariscos is traditionally made to order in clay pots.
Mahatma® Valencia Short Grain Rice is free of MSG and contains no added preservatives, so it is an ideal product to prepare for the entire family. It's also Gluten Free and suitable for vegan and vegetarian diets. Use it to prepare a traditional paella recipe or another Spanish-inspired classic.
paella, in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia.
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