Arroz Valenciana is the Filipino version of the famous paella. Their are key differences of course. The paella uses the very expensive saffron while our arroz valenciana uses turmeric powder and sometimes paprika to give it its nice beautiful color.
Arroz Valenicana was introduces to us by my Ilonggo father when we were young. It’s something new to us and it tasted so good. Most recipes you can find uses coconut milk or cream but my dad is not a fan of this ingredient so he omitted it. His version if yellowish sticky rice mixture of chicken, chicken liver, shrimps and chorizo.
This new year eve, I decided to make Arroz Valenciana. However, we believe that you should not serve chicken for new year since it’s a bad luck. So, instead of using chicken I decided to top it up with an oven baked crispy pork belly. Though I used chicken stock to flavor the whole dish.
Tips
Traditionally, this recipe uses chicken breast instead of pork. Simply cut the chicken breast into bite size pieces and sauté it together with the chorizo. Some would use green bell pepper as garnish however, green bell pepper is so expensive to be used as a garnish. What I did is to sauté it with garlic and onion to extract its wonderful flavor.
My dad would also sauté the chicken liver with the chorizo but I find the flavor of the liver into the whole dish is not into my liking. So, I decided to season the liver and baked it in the oven for 20 minutes. Then, when it’s done I simply sliced it into my desired size.
Since I want more color in my dish, my dad advice me to use achuete or annatto seed. However, this is totally optional but if you want a more orange like color you can add it. Another thing, my dad uses raisins in his Arroz Valenciana but I hate raisins in savory dishes so I didn’t bother to add.
For the crispy pork belly check out my Lechon sa Hurno recipe. For a another Arroz Valenciana recipe check out my Arroz a la Valenciana recipe. This recipe uses coconut milk.
Ingredients
| 2 cups | Glutinous Rice |
| 3 Tablespoons | Olive Oil |
| 8 cloves | Garlic, chopped |
| 2 bulbs | Onion, chopped |
| 1 piece | Green Bell Pepper, finely chopped |
| 3 pieces | Chorizo de Macao, sliced diagonally |
| 1/2 cup | Sweet Peas |
| 1/2 teaspoon | Turmeric Powder |
| 1/2 teaspoon | Spanish Paprika |
| 2 Tablespoons | Knoor Savor Rich Chicken Liquid Seasoning |
| 3 Tablespoons | Fish Sauce |
| 1/4 teaspoon | Ground Black Pepper |
| 4 cups | Hot Chicken Stock |
| 1 Tablespoon | Annato Seeds |
| 150 grams | Pork Liver |
| 1/4 teaspoon | Ground Black Pepper |
| 1 teaspoon | Salt |
| 1 teaspoon | Italian Seasoning |
| 2 Tablespoons | Olive Oil |
| 250 grams | Shrimps |
| Crispy Pork Belly, chopped | |
| Sliced Salted Egg |
Procedure
Rinse glutinous rice five times and set a side.
In a pot, sauté garlic, onion and bell pepper in olive oil.
Add in the chorizo de Macau and stir from time to time until the chorizo is slightly golden brown.
Add the glutinous rice, sweet peas, turmeric powder, Spanish paprika, liquid seasoning, fish sauce and ground black pepper. Stir until completely mixed.
Premix the hot chicken stock and annatto seeds. Steep for 5 minutes. Use a strainer to remove seeds. Pour stock into the pot, mix and cover the pot. Boil and simmer until rice is done.
Preheat oven to 200 degrees Celsius. Combine pork liver, ground black pepper, salt, Italian seasoning and olive oil. Bake for 20 minutes. Cut liver into desired serving size.
Add pork liver and shrimps into the rice and mix. Cook for another 15 minutes over low heat.
Remove from heat and garnish with crispy pork belly and chopped salted egg.
Arroz Valenciana
Ingredients
- 2 cups Glutinous Rice
- 3 Tablepsoons Olive Oil
- 8 cloves Garlic, chopped
- 2 bulbs Onion, chopped
- 1 piece Green Bell Pepper, finely chopped
- 3 pieces Chorizo de Macao, sliced diagonally
- 1/2 cup Sweet Peas
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Spanish Paprika
- 2 Tablespoons Knorr Savor Rich Chicken Liquid Seasoning
- 3 Tablespoons Fish Sauce
- 1/4 teaspoon Ground Black Pepper
- 4 cups Hot Chicken Stock
- 1 Tablespoon Annatto Seeds
- 250 grams Pork Liver
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- 2 Tablespoons Olive Oil
- 250 grams Shrimps
- Crispy Pork Belly, chopped
- Sliced Salted Egg
Instructions
- Rinse glutinous rice five times and set a side.
- In a pot, sauté garlic, onion and bell pepper in olive oil.
- Add in the chorizo de Macau and stir from time to time until the chorizo is slightly golden brown.
- Add the glutinous rice, sweet peas, turmeric powder, Spanish paprika, liquid seasoning, fish sauce and ground black pepper. Stir until completely mixed.
- Premix the hot chicken stock and annatto seeds. Steep for 5 minutes. Use a strainer to remove seeds. Pour stock into the pot, mix and cover the pot. Boil and simmer until rice is done.
- Preheat oven to 200 degrees Celsius. Combine pork liver, ground black pepper, salt, Italian seasoning and olive oil. Bake for 20 minutes. Cut liver into desired serving size.
- Add pork liver and shrimps into the rice and mix. Cook for another 15 minutes over low heat.
- Remove from heat and garnish with crispy pork belly and chopped salted egg.
