Arroz a la valenciana: un clásico que no te podés perder

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and has a similar texture.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric offers a similar color with health benefits.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Start by boiling a whole chicken in a pot with water.

Add salt, pepper, garlic, and celery to the pot for flavor.

Peel the garlic and add it whole or chopped to the pot.

Chop the celery roughly and add it to the pot.

Once the chicken is cooked, reserve the broth for later use.

Prepare the vegetables by cutting them into small cubes: onion, bell pepper, and carrot.

In a separate pot, heat 2 tablespoons of butter over medium heat.

Add the chopped onions and sauté until translucent.

Add the chopped bell peppers and carrots to the pot and sauté for a few minutes.

Stir in the chorizo and cook until browned.

Add the rice to the pot and stir to coat with the flavors and oil.

Incorporate the tomato paste and Worcestershire sauce into the mixture.

Pour in the reserved chicken broth, ensuring there's enough liquid to cover the rice by about an inch.

Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer until the rice is tender, about 15-20 minutes.

Once the rice is cooked, add the peas and mix well.

Cover and let it cook for an additional 5 minutes until the peas are heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens