Spanish Style Rice With Chicken And Seafood Riz à La Valencienne Recipes

VALENCIAN RICE (ARROZ A LA VALENCIANA)

Steps:

• 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
• 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
• 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
• 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
• 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
• 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
• Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
• Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
• Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

VINCENT PRICE VEGETABLE RICE & SHELLFISH - PILAF A LA VALENC

Steps:

• In a saucepan, melt the butter.
• Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
• Stir in the rice, then add the broth and bring mixture to a boil.
• Reduce temperature to low, cover tightly, and cook for 30 minutes.
• While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
• Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
• To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
• Note: original recipe called for pimientos and mussels specifically.

ARROZ VALENCIANA

Steps:

• Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
• Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
• Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
• Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.

CHICKEN AND RICE SPANISH STYLE OR PAELLA

Steps:

• Season boneless thighs with salt and pepper. Heat two tablespoons olive oil in a large skillet and cook thighs until browned and set aside.
• Add the other two tablespoons olive oil in the same skillet over medium heat and cook chopped green peppers, green onions and garlic. Stir frequently for about 5 minutes or until green pepper is tender.
• Add the rice and green peas and mix well all the ingredients. Add chicken broth, chopped tomatoes, oregano, salt and pepper to taste and bring to boil and then reduce the heat to simmer for about 15-20 minutes until the rice is tender. Add some more chicken broth or water if it is necessary to make it saucy and not too dry. finally, add the sliced green olives, finely chopped parsley and serve warm.
• NOTE: I also make Spanish Paella with this recipe, but since saffron threds are very expensive, I buy yellow rice with saffron included and add Spanish chorizo sliced, cooked shrimp, and also scallops, clams or mussles can be added if you like, for a complete dish or casserole.

SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)

Steps:

• Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
• Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
• Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
• Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
• Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
• Preheat oven to 400°F.
• Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
• Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
• Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
• While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
• Tuck vegetables into riz and let stand 10 minutes before serving.