Chris: 1 revision

2013-07-25T08:45:20Z

1 revision

Mina: /* Instructions: */

2010-02-19T19:00:32Z

‎Instructions:

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Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings
===Paella Valenciana Ingredients:===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*1 kilo chicken, cut into small pieces
*Juice from 3 pieces calamansi
*½ kilo pork kasim (round), cubed
*¼ cup cooking oil
* ½ kilo white onions, diced
*1 cup tomato sauce
* 1 red & green bell pepper, diced
*315 g chorizo Bilbao
*¼ kilo cooked ham, cubed
*1 pinch saffron
*1 kilo medium-size white shrimps
*calamansi juice
*1 cup pure olive oil
*5 cloves garlic, crushed into a paste
*2 cups uncooked Calrose rice
*salt and pepper
*1 red & green bell pepper, cut into long triangle shapes
</div>
===Instructions:===

#Marinate the chicken in calamansi juice.
#In a pan, heat some oil then brown the chicken and pork. Set aside.
#Add some olive oil to the pan and cook the onions until tender.
#Add tomato sauce then the ham, chicken and pork, diced peppers, chorizo, and saffron.
#Simmer for 15 to 20 minutes.
#Remove the pork and put in a separate pan.
#Cover with water and bring to a boil. Cook until tender.
#Strain the sautéed mixture to separate the paella liquid from the fillings.
#Remove the chorizo and cut into ¼ inch rounds.
#Add back to the mixture together with the cooked pork.
#Save the cooking liquid of the pork and add to the paella liquid.
#Cook 8 whole shrimps in a pan with 7 pieces sliced calamansi and some water.
#Cook only until the shrimps turn pink but are tender.
#Marinate the rest of the peeled shrimps in calamansi juice. Set aside.
#Preheat the over to 250°F.
#In a pan, heat some olive oil and brown the mashed garlic.
#Put the garlic in a 15-inch paellera.
#Add the Calrose rice and ¼ cup olive oil.
#Mix well, making sure that each grain is coated with oil.
#Set the paellera over high heat on the stove.
#Pour in 2 cups of the paella liquid.
#Cook over high heat for 5 minutes, moving the paellera and stirring the rice around to distribute the heat.
#Wait until the rice has absorbed some of the liquid before adding ¾ cup more of the liquid.
#Stir and allow more liquid to be absorbed.
#Transfer the paellera into the preheated oven.
#Allow the rice to cook 10 minutes covered. Add more liquid if necessary.
#Open the oven door, and pull out the paellera slightly.
#Add the paella filling into the rice mixture piece by piece. Do not stir again.
#Add more liquid and cook for another 5 to 10 minutes; or until the rice is tender and most of the liquid is absorbed.
#Top the paella with the peeled white shrimps.
#Cover the pan allowing the shrimps to cook until they are pink but still tender.
#Add more liquid if necessary.
#Top the paella with whole shrimps and pepper slices.
#Cover again and cook no more than 5 minutes.
#Remove from the heat and allow to rest 10 minutes covered before serving.

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Paella Valenciana Recipe - Revision history

Chris: 1 revision

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