Ensalada Valenciana Recipes

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!

ARROZ VALENCIANA

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.

ENSALADA VALENCIANA

Steps:

• Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
• Add to salad greens and toss.