Arroz A La Valenciana de Milagros

Dorothy Wiggins

By
@ddwiggins

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!


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Serves:

12 - 24

Prep:

1 Hr

Cook:

45 Min

Method:

Stove Top

Ingredients

12 - 16 oz
low sodium chicken stock
1/2 to 1 lb
langonisa (sausage) - cut into coins and quartered
1 - 2
spanish chorizo - cut into coins and quartered
10 - 12 oz
spanish olives stuffed w/pimento - drained
1 to 1 1/2
spanish onions - finely diced
8 - 10
cloves fresh garlic - minced fined
4-6 oz
raisins
1/2
each red, yellow, green bell peppers-finely minced
8 oz
ripe, pitted olives- drained
4-6
boneless chicken breast - diced
olive or vegetable cooking oil -to cover bottom of pot
1-2 pinch
spanish saffron
3-4
bay leaves
1/4 c
each garlic granules, ground black pepper
1 tsp
sea salt- ground
2-3 pinch
smoked spanish paprika
4-8 c
cooked long grain rice
12 oz
shelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
1 pkg
frozen baby peas

Directions Step-By-Step

1
Use 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.
2
When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
3
Add 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.
4
Add diced chicken to the pan and begin to lightly cook the chicken.
5
When 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.
6
Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
7
Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
8
When the liquid is reduced by half, add the remaining ingredients.
9
When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
10
Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Spanish
Hashtags: #savory, #comfort, #food