Wednesday, 27 June 2012
# 234 Easy Rice Valenciana
Most people know this dish by its Spanish name Paella, in Portugal it's called Rice Valenciana.
My mum makes the best Rice Valenciana I've ever had, it's a special dish reserved for special occasions as a lot of the ingredients are expensive namely the fresh squid, the prawns, the shell fish (mussels and clams) and the saffron.
I make a much simpler and cheaper version as you can see from the photo above and the recipe below, hope you like it.
Easy Rice Valenciana
6 chicken thighs
250g frozen king prawns, precooked and peeled
A few slices of chorizo (regular or spicy)
1/2 onion, chopped
1 or 2 cloves of garlic, crushed
1 teaspoon mild chilli flakes
2 teaspoons ground tumeric (I use this as replacement for the saffron which is a lot more expensive)
2 fish stock cubes
2/3 cup rice
In a large frying pan pour a little olive oil, add the onion, garlic, chorizo, chilli flakes and tumeric and cook for a few minutes until the onion softens. Add the chicken and cook until it's nice and golden on all sides. Add the stock cubes and half cover with boiling water. Simmer for 30 to 40 minutes with the lid on and over a low heat.
Remove the chicken from the pan and reserve. Add the rice and a little more boiling water if necessary. When the rice is half cooked add the chicken and the frozen prawns and cook for a few more minutes until the rice and the prawns are done.
Notes: I don't add any peas to my Rice Valenciana because my son doesn't like them at all and will pick them out one by one. If you don't have this problem you can add them when you add the chicken and the prawns to the rice. Also when cooking the rice check the quantity of liquid in the pan, if like me you like a runny rice just add a little more boiling water but be careful not to add too much.