arroz a la valenciana de milagros
(1 rating)
This is a version of a recipe my mother remembered from her childhood. My father experimented for decades and reconstructed a fond childhood memory for her. This is one of the versions. It is the family favorite!
(1 rating)
yield
12 - 24
prep time
1 Hr
cook time
45 Min
method
Stove Top
Ingredients For arroz a la valenciana de milagros
-
12 - 16 ozlow sodium chicken stock
-
1/2 to 1 lblangonisa (sausage) - cut into coins and quartered
-
1 - 2spanish chorizo - cut into coins and quartered
-
10 - 12 ozspanish olives stuffed w/pimento - drained
-
1 to 1 1/2spanish onions - finely diced
-
8 - 10cloves fresh garlic - minced fined
-
4-6 ozraisins
-
1/2each red, yellow, green bell peppers-finely minced
-
8 ozripe, pitted olives- drained
-
4-6boneless chicken breast - diced
-
olive or vegetable cooking oil -to cover bottom of pot
-
1-2 pinchspanish saffron
-
3-4bay leaves
-
1/4 ceach garlic granules, ground black pepper
-
1 tspsea salt- ground
-
2-3 pinchsmoked spanish paprika
-
4-8 ccooked long grain rice
-
12 ozshelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
-
1 pkgfrozen baby peas
How To Make arroz a la valenciana de milagros
-
1Use a large and heavy Dutch oven or covered roaster. Spray with cooking oil. Heat pan over a medium high flame. Add olive oil to cover the bottom of the pan.
-
2When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
-
3Add the diced bell peppers, onions, garlic and spices. Stir well to incorporate into the cooking mixture. Cover the pan. Let the mixture simmer on medium-low heat. Stir occasionally. Until the liquid changes o a golden yellow color.
-
4Add diced chicken to the pan and begin to lightly cook the chicken.
-
5When the chicken is partially cooked, add 12 ounces of the chicken stock. Stir well to incorporate the seasoning. Cover and simmer for a 2-3 minutes.
-
6Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
-
7Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
-
8When the liquid is reduced by half, add the remaining ingredients.
-
9When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
-
10Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Arroz A La Valenciana de Milagros:
ADVERTISEMENT