Arroz à Valenciana is an international dish that has many variations as different countries across the world has adapted it to suit their local residents’ palates.
With the recipe being extremely easy to prepare, it’s a favourite at big family gatherings and celebrations.
Arroz à Valenciana
2 chouriço sausages, thinly sliced
250 g grilled chicken, cut into strips
250 g grilled beef, cut into strips
250 g prawns
250 g smoked pork belly, cut into bite-sized pieces
1 kg short grain rice
250 g frozen peas
10 garlic cloves, chopped
2 large onions, diced
750 ml ReedValley Sauvignon Blanc (or any other white wine)
2 litres beef or chicken stock
1 tin peeled & cut tomatoes
2 tbsp. smoked paprika
50 g Italian parsley, chopped
1) Use a big paella pan or any other flat-based pan with a rim.
2) Heat pan over medium heat and add a generous glug of olive oil. Add the sliced chouriço and fry to extract the spicy flavours.
3) Add the diced onions, chopped garlic and the smoked paprika.
4) Fry until the onions are slightly browned and the paprika has released its flavours.
5) Add the beef, chicken, pork, wine and tomato and simmer to reduce the sauce. Once most of the liquid has been cooked away, add the frozen peas. Lastly, add the prawns and cook for 5 min. – be careful to avoid overcooking.
6) Cook the rice separately in the stock. Mix the cooked rice into the meat sauce and serve immediately with a generous amount of chopped parsley and lemon slices.
This dish pairs very well with ReedValley’s crisp and fruity Sauvignon Blanc ̶ apreciar!
Recipe courtesy of Chef Cello Santos.