AUTHENTIC ¨ENSALADA VALENCIANA¨ SALAD FROM VALENCIA SPAIN
Steps:
- Add 2 medium sized organic eggs into a sauce pan, fill it with cold water to about 1 inch above the eggs, heat it with a high heat, once it comes to a boil place a lid on top and lower the fire to a low heat, after 9 minutes remove the pan from the heat, drain the water and rinse the eggs under cold running water, set aside to cool
- Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together, kind of like a cigar, cut it right down the middle lengthwise and roughly chop the lettuce
- Rinse the cut lettuce under cold running water and pat dry with a dish cloth or use a salad spinner, add the cleaned lettuce into a large shallow bowl
- Thinly slice 1/2 of an onion and add on top of the lettuce, cut 2 tomatoes into wedges and add on top of the lettuce, grab between 15 to 20 green pimento stuffed Spanish olives and decorate around the salad, grab 4 jarred white asparagus and gently pat them dry with paper towels, add on top of the salad, season everything with fine sea salt and freshly cracked black pepper
- Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad
- Peel the eggs and cut them in half lengthwise, add on top of the salad, sprinkle about a 1/4 cup of jarred corn over the salad and drizzle in about 2 tbsp of a good quality extra virgin olive oil, enjoy!
VALENCIAN SALAD (ENSALADA VALENCIANA)
Steps:
- Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
- Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
- Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
- Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.
ENSALADA VALENCIANA
From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.
Provided by FLKeysJen
Categories Greens
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
- Add to salad greens and toss.
Nutrition Facts : Calories 169.2, Fat 13.7, SaturatedFat 1.9, Sodium 166.8, Carbohydrate 11.4, Fiber 2.8, Sugar 7.4, Protein 1.8
ARROZ VALENCIANA
This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
- Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
- Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.
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- Paella. One of the most well-known Spanish dishes abroad, paella hails from Valencia. Some paella purists even argue it should only be eaten in Valencia, not in the rest of Spain!
- Fideuà. Paella’s seafood-and-noodles cousin has its origins as a humble fisherman’s dish. Tender, perfectly cooked noodles taste spectacular with seafood additions like monkfish, squid, shrimp and more.
- All i pebre. This delicacy is a favorite among valencianos, and after trying it we’re sure you’ll see why. All i pebre is a stew containing chunks of eel and potatoes simmered to perfection in a sauce that includes garlic, paprika and almonds.
- Arròs a banda. Valencianos sure love their rice, and arròs a banda is one of their all-time favorites. But just to be clear: Don’t confuse this typical food from Valencia with paella!
- Esgarraet. Although most Spanish food fans don’t usually consider tapas a typical food from Valencia, esgarraet is an exception to the rule. This tasty tapa includes strips of bacalao (salted codfish) and roasted red peppers, both of which are cut into fine strips.
- Bunyols. Don’t forget to save room for dessert! Bunyols are yummy fritters containing a touch of pumpkin in the dough. Valencians usually snack on them during the famous Las Fallas festival in March, but we recommend enjoying them any time of year!
- Horchata and fartons. Lots of people have enjoyed a nice cool glass of horchata in the summer, but many probably don’t know that this delicious vegan milk comes from Valencia.
- Turrón. People across Spain enjoy this nougat-based treat at Christmas, but it has its roots in Valencia. Turrón can be hard or soft, depending on whether the almonds used are kept whole or pulverized into a paste.
- Flan de calabaza. Pumpkin is a starring ingredient in many typical foods from Valencia, more so than any other place in Spain. One of its most delicious iterations is pumpkin-flavored flan, where it provides the perfect velvety texture that this classic dessert needs.
- Clóchinas. With more than 500 sun-kissed kilometers of coastline bordering the Mediterranean, it’s no wonder why the region of Valencia is home to so much incredible seafood.
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