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5 from 2 votes

Arroz ala Valenciana

Paella Valenciana recipe
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Filipino, Spanish
Keyword: arroz valenciana, paella
Servings: 6 people
Calories: 494kcal
Author: Vanjo Merano

Ingredients

  • 1/2 lb. chicken thigh sliced
  • 3 chorizo de bilbao sliced diagonally
  • 1/2 cup glutinous rice
  • 1 cup Jasmine rice
  • 2 tablespoons tomato paste
  • 1 red bell pepper cut into strips
  • 1/2 cup raisins
  • 1/2 cup green peas
  • 1 teaspoon paprika
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 tomato diced
  • 1 yellow onion diced
  • 3 cloves garlic crushed
  • 3 eggs boiled
  • 3 tablespoons extra virgin olive oil
  • a pinch of Spanish saffron
  • Salt and pepper to taste

Instructions

  • Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
  • Heat the olive oil in a paellera or wide pan.
  • Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
  • Put-in the chopped chicken. Cook for 3 minutes.
  • Add the chorizo de bilbao. Cook for 2 minutes.
  • Add-in the salt, pepper, saffron, and paprika. Stir.
  • Pour-in the chicken broth and coconut milk. Stir and let boil.
  • Add-in the washed rice. Stir.  Let boil.
  • Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  • Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.
  • Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
  • Garnish with sliced boiled egg. Serve.
  • Share and enjoy!

Video

Nutrition

Serving: 6g | Calories: 494kcal | Carbohydrates: 56g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 408mg | Potassium: 566mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 37mg | Calcium: 55mg | Iron: 3mg