ENSALADA VALENCIANA
From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.
Provided by FLKeysJen
Categories Greens
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
- Add to salad greens and toss.
Nutrition Facts : Calories 169.2, Fat 13.7, SaturatedFat 1.9, Sodium 166.8, Carbohydrate 11.4, Fiber 2.8, Sugar 7.4, Protein 1.8
ENSALADA DE NOCHE BUENA
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly.
- Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane.
PAELLA VALENCIANA
Steps:
- Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.
ARROZ VALENCIANA
This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
- Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
- Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.
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