What is the difference between paella and arroz Valenciana?

Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella . The Philippine version uses glutinous rice; otherwise, the ingredients are the same.

What is arroz a la valenciana made of?

Bolivian cuisine. In Bolivia, Arroz a la valenciana is a very popular dish that includes chicken, sometimes chorizo, and a variety of vegetables like peas, onion, tomatoes, green beans (string beans), carrots as well as potatoes from a variety of local imilla .

What is the difference between bringhe and arroz a la Valenciana?

Paelya is also a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes arroz a la valenciana (usually made with chicken and chorizo de bilbao), bringhe (made with coconut milk ), and paella negra (made with squid ink).

Can you use glutinous rice for paella?

Malagkit rice, or glutinous rice, is a medium-grain rice that has similar qualities needed for the rice used in the traditional version. This variety however can result in an overly sticky and mushy paella , but this can be offset by adding another type of rice to the mix that isn't as sticky.

What is the best rice for Paella Valenciana?

Bomba is the best rice for paella . It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra.

What is the best substitute for paella rice?

Best substitute for paella rice is risotto rice (arborio rice) which has similar characteristics ie. ability to absorb lots of liquid, except risotto goes creamy if you stir it. The next best is medium grain rice – the same rice I use for rice pudding.

Arroz Valenciana Recipe - Pilipinas Recipes (2024)

Jump to Recipe

This rice dish, Arroz Valenciana, is always cooked in every occasion. It is simply cooked in the Valencia style which is part of Spain, although many regions in Spain have their own special variations. The Arroz Valenciana Recipe is a typical Latin American dish which is also considered as a part of Filipino cuisine. Aside from the Spanish ingredients, it has rice and coconut milk. It is usually served for Fiesta or any other special occasions.

Arroz Valencianais a dish similar to “Paella”, a Spanish dish with seafood, Chorizo, Chicken and the spices called Saffron. The major differences between the two are the manner of preparation and special ingredients.Paellahas more lavish ingredients compared with Arroz Valenciana– which is also known or called Poor Man’s Paellabecause the recipe is more cheaper and the ingredients are readily available. Typical “Arroz Valencianais a stove-top cooking while Paellais more of baking.

Arroz Valenciana Recipe

Ingredients

Scale

2 tbsps. olive oil
3 cloves of garlic, crushed
1 onion, cut into chunks
3 boneless chicken thighs, cut into quarters
2 pieces of chorizo, sliced
2 tbsps. tomato puree (paste)
1 c. of uncooked Thai jasmine or long grain rice
1/2 c. of uncooked glutinous rice
1 tbsp. fish sauce
1 tsp. of kasubha (safflower) toasted and crushed
3 cooked sausages, cut diagonally
2 potatoes, cut into big chunks
1 c. chicken stock
1 c. of coconut milk
1/2 sweet red pepper, cut into chunks
1/3 c. sultanas or raisins
1/3 c. of frozen green peas

Instructions

Soak the Jasmine and glutinous rice in water for an hour and drain well.
Pre-heat the oven to 300° F/ 150° C.
Heat up a sauté pan and add the 2 tbsps. of olive oil.
Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft.
Add the chicken pieces and the sliced chorizo. Stir. When the chicken meat has changed color, add the tomato puree (paste) and the fish sauce.
Stir until the tomato puree fully coats the chicken. Cook for 2 minutes.
Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat to low and simmer, covered, for 5 minutes.
Add the sweet peppers and sultanas and stir.
Transfer to an oven proof dish.
Set this dish inside a bigger pan and add water to reach halfway up its sides.
Cover both pans tightly with foil.
Bake for an hour, stirring at half time.
Serve

Notes

This video shows another recipe forArroz Valenciana.

Nutrition

Serving Size: 2 cups
Calories: 840
Sugar: 2.7 g
Sodium: 1636 mg
Fat: 36 g
Saturated Fat: 9.6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 1.1 g
Protein: 59 g
Cholesterol: 264 mg

Keywords: whole meal, rice bowl, holiday rice meal, authentic

Arroz Valenciana Recipe Tips

The Filipino version of this recipe is very delicious and healthy. It is an ALL-IN-ONE meal because everything is there – meat and rice in one.

Preparation of the Pinoy Arroz Valencianarecipe is simple, quick and easy to make for an everyday meal. The ingredients involve the use of glutinous rice or “Malagkit” and jasmine rice – which make it less sticky and more pleasant to the palate, chicken, coconut milk, boiled eggs and Chorizo de Bilbao. Other ingredients are a red bell pepper, raisins, green peas, tomato, and saffron – is what makes Arroz Valenciana taste good, it also provides an appetizing aroma.

Arroz Valenciana Recipe - Pilipinas Recipes (3)

Cook glutinous rice and jasmine rice together on the usual cook for regular rice. Sauté the garlic, onion, tomato and add the chicken meat, liver, raisins, salt, pepper and saffron. Adding atsuete water mixture to enhance its flavor and aroma. When done add rice and mix well or until fully combined. Add some raisin and green peas. Serve with a hard-boiled egg on top.

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