See Food Paella Valenciana (#1) and Sangria
Paella Valenciana.
I learned this recipe from a Spanish lady, who rented rooms to me and my friends in her house, during our deep sea fishing vacations in Andalusia, Spain, on the Costa del Sol. We would fish in the Atlantic Ocean from the Isle of Madeira to Tarifa on the Strait up to the Rock of Gibraltar. She would use all our catch of the day for Paella, Zarzuela and more.
Great, memories.
Paella Valenciana
Recipe for 10
Ingredients:
- 4 cups of flavorful chicken broth
- 1 tee spoon saffron
- 1 small onions peeled
-
4. coarse salt
-
5. Black pepper
-
6. 4 oz olive oil
- 10 oz chorizo diced or ¼ of hitch
- 1 medium onions chopped
- 8 gloves of garlic finely chopped
- 2 bell pepper 1 yellow and 1 red diced (Pimiento OK)
- 1 LB medium size shrimp shelled and divined (save shell dropped in chicken broad)
- 2 LB white fish (Halibut) cubed
- 3 LB Scallop’s (substitute with 8 or 10 king crab legs OK)
- 8 or 10 jumbo shrimp in the shell
- 3 cups of rice ( Arborio or other short grain)
- 5 table spoon of chopped parsley and washed (to wash: poor the chopped parley on center of kitchen fold corner together and slide your hand to the center, old them tight, run water trued and squeeze to expel all the water
-
Poured in cup and set side
- 2 bay leaves
-
18. 1 cup of white wine (dry)
- juice of ½ lemon
- 8 t0 10 oz of green pees
- 20 small clams (scrubbed clean under running water)
- 20 medium mussels (scrubbed clean under running water
For decoration
2 lemon cut in wages
Chopped parsley
1 red bell pepper rusted peeled and cut in small strips
Directions:
1. Heat the broth with the saffron and the whole onions.
2. Cover and simmer for 15 minutes.
3. Remove the onions, to make sure that you have the amount you need to cook the rice, measure the broth, the amount needed it is 5 ½ cups.
5. Wash and dry well with clean cloth, seasoned with salt and pepper,
6. In e paella pan, 15 to 18 inch base ands 4 to 5 inch high shoulder, heath the oil add chicken pieces and brown over high flames, remove and set a side
7. Add chorizo and cook for few minutes till crispy, add chopped onions, garlic bell pepper salted in till onions are light gold color, add shrimp saute for few minutes, you do not need over cook the shrimp.
8. Remove them and lay on chicken platter,
9. Add rice to the pan, steer to coat with oil and head up, now is time for the chopped parsley and bay lives.
10. Steer in the chicken broth (make sure that you kipped very hot) wine, lemon juice, and pees, salt and pepper to taste, let boil at low medium fire, uncover and steer occasionally for 10 minutes,
Bury shrimp and chicken in to the rice add clam and mussels push into the rice with their back down, baked for 25 or 30 minutes, remove from the oven cover with aluminum foil and let rest for 10 or 15 minutes, remove foil decorate with lemon bell pepper and little chopped parsley, bring to the table and make sure that all your guest, look before is dismantle, they will taste with their hays,
Good Sangria it is that you need with it.
Ingredients:
Red
- 1 bottle (750) of red dry and fool body
- 2 cup of orange juice
- 3 oz of orange liquor ( Grand Marnier)
- 1 table spoon of honey melted in a little worm water
- 1 all sliced orange
- 1 peach or 1 apple waged
- 3 cup of 7 up or club soda
Assembly:
Mix all together, cover and set in refrigerator for several hours (over night OK), remove from refrigerate add ice cubes and serve.
White
1. 1 bottle (750) of dry white wine
2. 2 cup of orange juice
3. 3 oz of orange liquor ( Grand Marnier)
4. 1 table spoon of honey melted in a little worm water
5. 1 all sliced orange
6. 1 peach or 1 apple waged
7. 3 cup of 7 up or club soda
Assembly:
Mix all together, cover and set in refrigerator for several hours (over night OK), remove from refrigerate add ice cubes and serve.
Vittorio's Kitchen recipes 