Photo by Toyang Noresa of Arroz Valenciana with Chorizo 😋
Arroz a la valenciana (frequently in shorthand as arroz valenciana) is a typical Iberian dish that can be considered the paella of the Valencia region of Spain.
Below is one Filipino interpretation of the Iberian rice dish Arroz Valenciana.
1 small chicken fryer, cut up into 2-inch pieces
1/2 pound pork cup up into 1-inch pieces and 1/4 inch thick
2 links of Chinese sausage
6 small potatoes, quartered
2 garlic cloves, chopped
2 large ripe tomatoes
2 slices of canned pimentos, sliced
1 cup green peas
3 cups rice, boiled in 3 cups of water and 2 cups of coconut milk
1/2 cup oleomargarine
1/4 cup sliced black olives
1 teaspoon salt
• Place chicken and pork in frying pan. Season with salt and pepper. Cook until slightly brown.
• In a deep saucepan, fry the garlic, onions and tomatoes in oleomargarine in the order given.
• Add potatoes, then the chicken, pork, and sausage.
• Stir and cover until meat and potatoes are done.
• Add water if necessary.
• Add the pimentos, peas and olives.
• When meat and vegetables are done, remove some of the stock from meat and set aside.
• Add cooked rice to meat and mix thoroughly.
• Add remaining stock and season to taste. Cook on low heat until mixture becomes quite dry.
• Serve on platter. Garnish top with sliced hardboiled eggs, stuffed olives, pimento strips and sprigs of parsley leaves.