Arroz A La Valenciana (spanish Sunset Saffron Rice)
Arroz a la Valenciana, also known as Spanish Sunset Saffron Rice, is a traditional dish from the Madrid cuisine. This vibrant and flavorful rice dish is perfect for a special occasion or a family gathering.
Ingredients
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of green peas
- 1 teaspoon of saffron threads
- 1/2 teaspoon of smoked paprika
- 1/4 cup of white wine
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and diced red bell pepper to the pan. Cook for 2-3 minutes until the vegetables are softened.
- Stir in the short-grain rice and saffron threads, coating the rice with the oil and spices.
- Pour in the white wine and cook until the liquid is absorbed.
- Add the chicken broth, smoked paprika, and green peas to the pan. Season with salt and pepper.
- Simmer the rice mixture for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat and let it rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Paella pan or skillet Wooden spoon Cooking pot
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Arroz a la Valenciana with a side of Spanish salad and a glass of sangria for a complete Spanish dining experience.
Tips & tricks
For an extra touch, garnish the rice with freshly chopped parsley before serving.
Cost
$15