What is the Arros and La Valenciana?
Arroz a la Valenciana, or Valencian rice, is a kissing cousin of Spanish Paella. Paella, which also comes from Valencia, will delight guests since the 1950s. Arroz A La Valenciana is basically one type of paella that has grown legs and traveled around the world. The versions abound in Portugal in Europe, south in Chile, Central and South America and the Asian Philippines.
As the name suggests, the base of the bowl is rice, either a sticky or a long mirror that is boiled in white wine and sometimes also in beer. This meal includes Chorizo and Chicken or Polo sausage, so it is sometimes called arroz con pollo. Most chefs include onions, tomatoes and baked red peppers. A duck or rabbit can replace or accompany chicken, and many chefs see this food as a chance to use green vegetables such as peas and cooked, dried beans.
In addition to Valencian paella, another type of Spanish paella paella de marisco, WHICH has a shell, lobster and other seafood instead of poultry and other seafood, and leave the cabbageEnina. Paella Mixta, other variations, throwing wind warning and combining chicken, sausage and seafood along with green vegetables, and if it suits the imagination of the chef, some cooked, dried beans.
In the beautiful world of rice dishes, two things are Arroz and La Valenciana. First, while other types of rice can be used, traditionalists insist on using a rice bomb. The bomb is a short -grain rice that extends horizontally than vertically; It is able to absorb up to 30% of its volume and each grain remains separate from the others, unlike sticky rice. Second, a few saffron fibers bring food to the ladder of really good to excellent.
The Philippine chefs put a little spinning on the bowl without manipulating their basic personality. Rather, Thklobása, their version, called Arroz Valenciana, includes sliced pork. Atchuete oil and patis rather than saffron pThey oil a distinctive taste and the addition of chicken organ meat and even sliced rolls gives this version a solid base. The Philippine style of Arroz Valenciana is always served with Malagkit or sticky rice rather than a bomb.
Although the Creole citizens of Louisiana insist that their food is called jambalaya, there are plenty of similarities between this amazingly spicy cable casserole of rice and Arroz A La Valenciana to propose more than the passing acquaintance. Both are cooked in a number of steps; First, meat and vegetables are cooked together in wine, beer or water. Rice is cooked with some masses and juices added. Furthermore, the rice is fried with butter onion and sausage and other ingredients are added as the last step. Seafood is often mentioned in Jambalaya.