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VALENCIAN RICE

Try this new recipe

Ingredients

 

• 1/4_ cup of peas

• 2 cup of rice

• 6 chicken pieces

• 1/4_ cup of vegetable oil

• 1 pepper

• 4 large scallops

• 4 chorizo or pork sausage

• 1 Kg. mussels

• 1/4 Kg. shrimp tails

• 100 cc. white wine

• 1 bay leaf

• 1 pinch of saffron

• Salt and pepper

• Mirepoix (1 carrot, 1 leek, 100 g. celery, 1 onion)

 

Preparation

 

Broth:

 

In a pot, cut a mirepoix and sauté it lightly with a little oil. Add water until is covered and bring to a boil. Cook for 30 minutes, lower the heat and keep it warm to cook the rice.

 

Base for rice:

 

In a saucepan place olive oil, crushed garlic, sauté the chicken (previously seasoned with salt and pepper), remove it and set aside.

 

Pre-cooking the chicken:

 

In the same frying pan where you cooked the chicken, sauté the onion along with saffron and pork sausage. Add rice and stir until the grain is lucid in color. Add white wine and 2 portions of the short broth for one portion of rice. When it boils, add the chicken and the rest of the ingredients.

Before rice is done (approximately 20 minutes), add shrimps and mussels.

 

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