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Arroz Valenciana Recipe


  • 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, bayleaf 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.