Arroz Valenciana also known as Filipino Paella is a colorful, festive, hearty and not to mention extremely delicious dish. I combined the traditions and flavors of the Filipino culture as well as the Spanish culture to bring you one spectacular international cuisine experience right in your own home. In the Filipino culture, this is typically enjoyed during the holidays, but here we can enjoy this all year round.
When two become one. Part Spanish, Part Filipino. This Filipino style Paella 🥘 (Arroz Valenciana) is a dish that truly shows how the Spanish played a major role and had a great influence on Filipino cuisine. I absolutely love it! I love the influence they had, I love the two cultures and I love this recipe.
This easy one pan meal is made with saffron infused rice, 3x the protein, fresh vegetables, coconut milk, two rices and then garnished with hard boiled eggs and shrimp. Squeeze some fresh lemon juice on top and this is guaranteed to be a crowd favorite.
I will say ahead of time that there is quite a bit of prep work involved. However, the end result is truly rewarding. What really makes this dish more Filipino Forward is the use of coconut milk, glutinous rice (which is used sushi rice instead, it was easier to source and I know that we like easy), hard boiled eggs because Filipinos love hard boilied eggs on everything (at least my family does) and chorizo. That is what this dish is all about.
In the Philippines, this dish is typically served around the holidays, it is extremely popular to serve during Christmas and New Years. I don’t know about you, but I personally would love this addition to my holiday spread! So, make sure to keep this in mind around that time of year.
But, whether it is a holiday or not this dish can be enjoyed all year round. I definitely recommend enjoying this for dinner during the week or on the weekend, meal prepping, when you want to spice up and make your international cuisine nights a little more fun or even for a date night in where you can bond over prepping the freshest protein and vegetables with a bottle of wine.
Did you make this? If so, tag @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought!
Serves 5-8, INGREDIENTS:
2 Cups white jasmine rice, uncooked
1 Cup sushi rice, uncooked
2 Chicken breasts, boneless and skinless
2 Pork chorizo links, sliced
8-10 Large shrimp, peeled, deveined and washed
2 TBSP vegetable oil
1 TBSP butter
5 Hard boiled eggs, cut in quarters
1/2 Cup green peas, frozen
1 Green bell pepper, sliced
1 Red bell pepper, sliced
1/2 Cup raisins
1 Cup lite coconut milk
2 TBSP olive oil
2 and 1/2 cups Kettle and fire chicken broth
1 Tomato, diced
Half of a yellow onion, minced
5 Fresh garlic cloves, minced
1 6 oz can tomato paste
1/4 TSP black pepper
1/2 TSP salt
1/4 TSP smoked paprika
A Few pinches of Spanish saffron (I got my bottle from Trader Joe’s)
Fresh lemon juice from half a lemon
Bring a pot of water to boil over medium heat. Once boiling, carefully add your eggs and boil over medium heat for 15 minutes. When done, immediately transfer to a ice cold bath and let them sit in there for another 15 minutes.
While eggs are boiling and cooling, prepare your other vegetables. Slice your red bell pepper, place in a bowl and set aside. Slice your green bell pepper, place in the same bowl. Dice your tomatoes, place in another bowl and set aside.
Measure out your green peas and your raisins, place in two separate bowls and set aside.
Finely mince your yellow onion, place in a bowl and set aside. Mince your garlic, place in another bowl and set aside. Cut your lemon in half and set aside.
At this point your eggs should be done cooling and okay to start peeling. Carefully, crack your eggs on the side of your counter and begin peelings its outer shell. Discard the shells and cut your eggs in half and then in another half so you have quarters. Continue this process until all eggs are peeled and cut. When done, place them on a plate and place them in the fridge to cool.
Next, cut your chicken into cubes, place in a bowl and set aside. Peel the shells from the shrimp and devein them if needed, wash them and pat them dry. Season your shrimp with salt and pepper and set them aside.
Mix your jasmine rice and your sushi rice in a bowl or a strainer. Rinse your rice mixture under cold water until it is no longer cloudy. Set aside.
Spray a pan with non-stick spray and place over medium heat. Cook your shrimp 2-3 minutes per side. When done, place on a plate and set side.
Using that same plan, spray with non-stick spray again and add your chorizo links. Cook them until they are no longer pink and turning frequently so all sides get cooked, about 10-15 minutes. When done and they are cooked place them on a cutting board and slice them into pieces. Set aside.
Heat a large pan or pot over medium heat. Add 2 TBSP of olive oil and heat. Once heated add your prepared minced yellow onion and minced garlic. Sauté over medium heat for 2-3 minutes until fragrant and onions become translucent. Then, add your diced tomatoes. Sprinkle with a bit of salt and pepper and mix. Sauté for another 2-3 minutes.
Add your cubed chicken. Mix and cook until chicken is no longer pink, about 7-10 minutes.
Add your washed rice and mix everything together. Cook for 2 minutes. Then, add your can of coconut milk and your chicken broth. Mix everything together again. Season with 1/4 TSP paprika, 1/4 TSP black pepper, 1/2 TSP salt and a pinch or two of saffron (a little goes a long way). Mix one last time. Bring to a boil. Once boiling lower to a simmer. Simmer over medium to low heat for about 10-15 minutes or until about half of the liquid had soaked into the rice. Squeeze in lemon juice and mix again.
Add your cooked, slice sausage and mix to combine.
Add your tomato paste and mix again.
Add in your two prepared bell peppers, peas and raisins. Stir to combine.
Turn heat off. Garnish with hard boiled eggs and cooked shrimp on top. Serve right away and store any leftovers in an air tight container.
PRETTY PLATE KITCHEN ITEMS USED: