Simple and Tasty Valencian Rice: Tips for Getting It Right the First Time

Simple and Tasty Valencian Rice: Tips for Getting It Right the First Time

Ingredients

500g long rice

12 large cooked shrimp with shells

400g soaked clams

300g shrimp meat

300g squid rings

1/2 chicken

1 can of sausages

400g pork

400g peas

1 large onion

3 cloves of garlic

2 dl white wine

1 dl olive oil

Juice of 1 lemon

1 teaspoon paprika

1 teaspoon saffron

1 sprig of parsley

Salt and chili pepper to taste

Preparation

Prepare the chicken and pork, cut them into small pieces, and season them with the white wine, paprika, and salt. Wash the squid rings and shrimp meat and season them with lemon juice and salt.

Peel and wash the onion and garlic cloves and chop them finely. In a saucepan, heat the olive oil, add the drained pork and chicken, and cook until browned. Then add the onion, garlic, and saffron, stir, and cook until the onion is golden. Add the meat marinade and 3 dl of water, cook for 20 minutes, then add the peas and cook for another 10 minutes, or until the water is almost gone.

Add 1 l of water, the parsley sprig, the squid rings, the shrimp meat, the previously washed clams, and the sliced ​​sausages and bring to a boil. Then add the rice, stir, and cook for 17 minutes over low heat. Adjust the seasoning, season with a little chili powder, cover, and cook over low heat for a little longer, then turn off the heat and let it rest, covered, for 5 minutes. Then serve garnished with the cooked shrimp and sprinkled with chopped parsley.