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Paella Valenciana cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Paella Valenciana dishes that you simply make.

Alright, don’t linger, let’s practice this paella valenciana formula with 18 elements which are definitely easy to receive, and we have to process them at the very least through 10 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of Paella Valenciana:

1. Require 1 of big onion, peeled and chopped
2. Provide 1 - small red bell pepper, seeded and chopped
3. Get 1 of small yellow bell pepper, seeded and chopped
4. Take 2 cloves of garlic chopped
5. Prepare 1/2 kg - boneless, skinless chicken thighs, cut into bite-size pieces
6. Give 1 cup for Spanish chorizo chopped
7. You need 1 cup for smoked pork ribs cut into bite-size pieces
8. Take 4-5 for cherry tomatoes
9. Make ready 1/2 teaspoon saffron threads or 1 pack of paella spice mix (i like to use Carmencita)
10. Prepare 1/3 cup olive oil
11. You need 3 cups - short-grain Spanish rice or other short-grain rice
12. Require 1 of small octopus, previosly cooked
13. Require 1 cup of cleaned squid
14. Prepare 3 cups for shrimp, peeled and deveined
15. Give 8 of jumbo shrimps
16. Give 1 cup of pea pods
17. Prepare Salt and black pepper
18. Provide 4-5 cups - hot water

Paella Valenciana step by step:

1. Prepare all the ingredients
2. In a medium-size paella pan over medium-high heat, heat the olive oil.
3. Add the chorizo and fry for about 5 minutes. Add the pork ribs and cook for another 5 minutes. Add also the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes;
4. Add the onion and sauté until just start to tenderize, 3 to 4 minutes;
5. Add the peppers and garlic, and sauté for more 3 to 4 minutes;
6. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;
7. Add enough of hot water to the pan to just cover the rice, and bring the liquid to a boil. Reduce the heat to medium, and simmer for 10 minutes;
8. Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;
9. Add the jumbo shrimp, cherry tomatoes and peas over the rice, cover with aluminum foil, and continue simmering until the seafood is cooked, for about 6 to 8 minutes.
10. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top.

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