Arroz A La Valenciana de Milagros
By
Dorothy Wiggins
@ddwiggins
1
★★★★★ 1 vote5
Ingredients
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12 - 16 ozlow sodium chicken stock
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1/2 to 1 lblangonisa (sausage) - cut into coins and quartered
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1 - 2spanish chorizo - cut into coins and quartered
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10 - 12 ozspanish olives stuffed w/pimento - drained
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1 to 1 1/2spanish onions - finely diced
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8 - 10cloves fresh garlic - minced fined
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4-6 ozraisins
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1/2each red, yellow, green bell peppers-finely minced
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8 ozripe, pitted olives- drained
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4-6boneless chicken breast - diced
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·olive or vegetable cooking oil -to cover bottom of pot
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1-2 pinchspanish saffron
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3-4bay leaves
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1/4 ceach garlic granules, ground black pepper
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1 tspsea salt- ground
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2-3 pinchsmoked spanish paprika
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4-8 ccooked long grain rice
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12 ozshelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
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1 pkgfrozen baby peas
How to Make Arroz A La Valenciana de Milagros
- 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.
- When the liquid is reduced by half, add the remaining ingredients.
- When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
- Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.