Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is atypical Latin American dish, and sometimes used in Filipino cuisine. In Chile and Nicaragua it is referred to as a Latin American version of Valenciana’s paella. The dish consists of one pound of glutinous rice or regular rice, chicken, chorizo, two ounces of butter, one onion, one red bell pepper, two tomatoes, a can of tomato paste, and salt and pepper to taste. Arroz Valenciana is fondly dubbed as Poor Man’s PAELLA, since arroz a la paella has more sumptuous ingredients compared with Valenciana. The major differences between the two are the manner of preparation and specialingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking.
The latter uses wine for a flavorful Spanish rice dish and a lot of seafoodingredients. The most popular Arroz a la Valenciana verison in the Philippines is found on Pampanga. The Pampanga version of Arroz Valenciana is called Bringhe “it is a flavored rice dish much like paella. It is made of malagkit (glutinous) rice cooked in gata (coconut milk), colored and flavored with turmeric, and topped with chicken, pork, and vegetables. The turmeric or the Lkuyang dilaw” is the mosr essential ingredient. “Bringhe” can’t be complete without it. Since we are going to use the “malagkit” or the glutinous rice, we can’t prevent it from sticking to our pan so to avoid it, we can use banana leaves. Have a nice cooking!
- 1 1/2 cup glutinous rice (malagkit)
- 1 1/2 cup white rice
- 1/4 kilo medium sized shrimp
- 1/4 kilo pork liver
- 3 pcs chorizo bilbao, sliced thinly
- 1/2 cup oil
- 1/4 kilo chicken fillet
- 1/2 kg pork loin
- 2 cloves garlic, minced
- 1 pinch saffron
- 1 large onion, sliced
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 small can green peas
- 1 red bell pepper, sliced
- 3 hard-boiled eggs, sliced
- 3 pcs dried bayleaf
- 1/4 teaspoon peppercorns
- salt to taste
- parsley or onion leaves
- Boil the pork, chicken and shrimp to 6 cups of water together with onions, bay leaf and peppercorns, add a teaspoon of salt.
- Once the pork, chicken and shrimp are cook, separate the stock and set aside.
- Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
- Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork, chicken and shrimp stock, add the saffron. Stir once in a while to prevent burning.
- Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
- In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper. Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
- Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
- Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
- Good for 10 persons.