Recipe: Tasty Arroz Intergral a la Valenciana de Mariscos

Recipe: Tasty Arroz Intergral a la Valenciana de Mariscos Delicious, fresh and tasty.

Arroz Intergral a la Valenciana de Mariscos. Arroz a la Valenciana is another example of Spanish influence in Philippine culture. Brought to our shores by three centuries-long colonization and adapted to fit indigenous ingredients, this one-pan rice dish is made with parts glutinous and long-grain rice, coconut milk, chicken, chorizo de bilbao, and spices. La paella de marisco con arroz integral tiene mucha fibra, por ello, este plato lo recomiendan muchos dietistas para adelgazar.

La paella de mariscos o paella marinera, es una paella evolucionada de la paella valenciana que es de pollo y conejo, y es más sencilla de hacer.

Si tú también eres de los que prefiere la paella con su receta tradicional, sin variaciones, no te puedes perder este post de COMMEME MUCHO..

La Paella es un plato popular español se cree que de origen árabe, cuando éstos ocupan la Península Ibérica.

You can have Arroz Intergral a la Valenciana de Mariscos using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Arroz Intergral a la Valenciana de Mariscos

1. Prepare 2 cups of cooked brown rice.

2. Prepare Dash of olive oil.

3. Prepare 1 pc of plum tomato, or 1/8 cup regular tomato, chopped.

4. Prepare 1/8 tsp of ground paprika, or cayenne.

5. Prepare 1/8 tsp of ground turmeric.

6. It’s 2 cloves of garlic, minced.

7. You need 1 of bell pepper, julienned ir chopped to strips.

8. You need 1 pc of turkey sausage (for type O diet), or chorizo, sliced.

9. It’s 1/2 of yellow onion, chopped.

10. It’s 1 of hard boiled egg.

11. Prepare of Seafood stock.

12. Prepare 1/2 of yellow onion, chopped (this is not an error).

13. You need 2 cloves of garlic, minced (not an error too😆).

14. You need 2 cups of seafood of choice.

15. Prepare 1 tbsp of ginger, skin removed and pounded once to release juice.

16. You need 1-2 tbsp of fish sauce, OR 1 tsp dashi stock granules+ 1-2 tsp salt.

17. It’s 1/8 tsp of lemon juice, or calamansi, or lime.

18. You need Dash of olive oil.

19. It’s 4-5 cups of water.

Es muy típico de la gastronomía Valenciana y se ha extendido fuera de las fronteras nacionales españolas; se trata de un plato tradicional de arroz con diferentes ingredientes y se la conoce como Paella a la valenciana.

Preparación de la paella de marisco con arroz integral.

Primero comienza por picar y triturar, con la ayuda de una batidora manual, toda la verdura para elaborar un sofrito potente que dé sabor a tu paella casera.

Después, en una paellera grande, vierte un chorro de aceite de oliva y colócala a fuego medio.

Arroz Intergral a la Valenciana de Mariscos step by step

1. Cook your brown rice on a pot or through rice cooker. Follow instruction according to its package..

2. Boil egg for 7 mins on a small pot, and let it rest for 1-2 min before fishing it out to set aside. While egg is boiling, chop what needed to be chopped, and wash/clean your seafood..

3. Lets begin making the stock. Heat large soup pot over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Sautee onion until transluscent, add in garlic and ginger and keep stir frying for about 30 seconds..

4. Add your seafood of choice on soup pot and stir-fry until half-cooked, then add fish sauce (or the alternative), water, and lemon/lime juice. Cover and let it simmer until seafood is cooked. Note: consider that rice will be added later, thus adjust salt level accordingly (stock can be a tad bit salty but it will mellow down with rice later). Turn off the heat. Fish-out the cooked seafood set them aside as it would be used as garnish. Set aside the pot of stock..

5. Using a regular frying pan, heat it up over high heat. When it smokes a bit, turn down heat to medium, wait for 10 sec., then splash a dash of olive oil. Fry bell peppers for few seconds, then fish em out to set aside as garnish for later. Do the same for the turkey sausage (or chorizo)..

6. On the same pan, Sautee onion until transluscent. Add in garlic, sautee until almost golden brown, then stir-in tomatoes, turmeric, and paprika. Keep on stirring while mashing them up well..

7. Add 1 cup of seafood stock on pot. Stir. Then add 2 cups of cooked brown rice and stir well. [yes, thats the trick: double cooking and rehydrating the brown rice will make 'em extra sticky/muschy]. Add more stock if necessary. Turn heat to medium low..

8. The hallmark of every delicious arroz a la valenciana or paella is scorching the bottom of the rice just a bit to make it crispy/crunchy, and not burnt. Your nose can tell if rice is toasted, or burnt. But you can also use a spatula to occassionally check on one side..

9. While the rice is still being toasted over medium low heat, take your hard boiled egg, peel off the egg shell, and slice it up. This is for garnishing as well..

10. Decorate/garnish the arroz a la valenciana while it is still reducing the stock. Arrange the seafood, bell pepper, sliced eggs, and sausage rhythmically around the pan. Occassionally smell-and-view check the bottom to know if the rice is perfectly toasted – if it is, then it is done and ready to serve! Dont forget to turn off your burner..

11. Serve it on a frying pan! Enjoy!.

Sería seguir el mismo procedimiento que en la paella con arroz blanco, pero adaptando los.

Cómo hacer una paella de marisco.

Si hay una receta con arroz que triunfa en todo el mundo es la paella, aunque no muy bien elaborada fuera de Valencia.

Las comparaciones de los "arroces con" que encontramos en muchos restaurantes con la tradicional y auténtica paella valenciana varían mucho, hasta dejarla casi irreconocible.

Pero dentro de los arroces en paella, el arroz con marisco.