Arroz Valenciana

 

 

This is the kind of Arroz Valenciana typical of the Philippine. It has the Valencian influence although the original only uses a tomato and not tomato sauce, rabbit, which is not commonly eaten in the Philippines, saffron and pimenton and no fish sauce and Chorizo de Bilbao which is de rigueur for the Filipino version.  And one important difference, we pre-cook the rice before adding it to the saucy meat base.  But we call it Arroz Valenciana and this was common party fare when I was growing up.

I tried to make this the way my mother made it but it was too late when I realized I was out of frozen peas and green beans!  I hate to say it, but it will have to do for now….this is what we called “Orange Rice” when I was a kid.

Arroz Valenciana ala Manila

1. c. short-grain rice cooked in 1.5 c. water

2 tbsp. regular olive oil

2 garlic cloves, peeled and mashed

1 small white onion, diced

1/2 lb. pork meat

1/2 lb. chicken thighs

1 Chorizo de Bilbao, sliced thin

2 tbsps. fish sauce

1 small can tomato sauce

1 c. water

2 small red potaoes, peeled and quartered

2 med. carrots, peeled and cut in 1 in. dice

10-15 green olives

1 medium red bell pepper, cut in 1 in. dice

1/2 medium yellow bell pepper, cut in 1 in. dice (optional)

1/2 medium green bell pepper,  cut in 1 in. dice

1/4 frozen peas/green beans cut in 1 in. slices

salt and pepper to taste

1 boiled egg

Heat a wok over medium high heat and add the oil.  Add garlic and cook till almost brown. Add onions and cook until it’s translucent.  Add the meats and the sausage and cook till the red from the meats is gone.  Add fish sauce and cook till it sizzles and starts browning at the bottom.

Add the tomato sauce and water.  Bring to a boil.  Cover and lower heat to medium low.  Allow to simmer for about 5 minutes.  Add potato and carrots. Cover and cook another 8-10 minutes or until potato is tender.  At this point, taste and season.

Add bell peppers and frozen peas. Cover and cook another 3 minutes.   Add more water if it gets too dry.  Transfer the cooked rice to the wok and stir well, tasting and adjusting as you go along.  Cover and allow to steam about 3 more minutes to allow flavors to mix.

Transfer to a dish, top with slices of boiled egg. Serve immediately.

11 Replies to “Arroz Valenciana”

  1. I remember my lolo eating this but if I remember correctly, he prefered his with raisins. I may be wrong but I think there were definitely raisins. Maybe it was based on region and the specific ingredients in it.

    Unfortunately, I never did try Valenciana as a youth growing up.

  2. hi darlene, raisins huh? i wonder if that’s arroz ala cubana…but then that’s an entirely different dish. if it did have raisins, i wouldn’t be surprised since raisins are so frequently used in our cooking.

  3. I have been trying to recall the name of this dish and ala cubana always came to my mind, though I knew it was not what I wanted. Then I saw your A La Espanyola entry and a link to this. Thanks a lot for this recipe! I very much love this dish which I only had during some parties when I was in PI.

  4. Hi Manang…you’re welcome. Just adjust it to your taste…thank you for dropping by. I also checked out your entry and really loved it…loved your description and detail of the bakery business your dad ran.

  5. Darlene’s right it has raisins. My Lola always cook this for special occassion and always put raisins on it which taste good too. I think there’s quite a few variations on how people cook this. Some include coconut milk as well. Happy eating!

  6. Definitely raisins included. And the sticky rice is pre-cooked with coconut milk. And we also have shelled tahong, shrimps/prawn, squid, pork liver sauteed in. I remember the carrots, bell peppers, peas but not the potatoes. My aunt used to cook this for special occasions and to this day, I’ve never had a better-tasting arroz valenciana!

    1. sounds like bringhe with the coconut milk..but without the raisins. wow…so many different kinds of arroz valenciana out there! cool…

  7. this recipe really brings back good memories… i remember eating this recipe for the first time, on my Gr. 6 graduation which my auntie cooked, but without the potatoes. then the next time she cooked, she added raisins and it was good! i also tasted my friend’s version with coconut milk but it tasted too rich!!! now is my time to make this recipe to welcome the New Year but i think, i will stick to the above recipe sans potatoes! thanks for sharing the recipe, Mita.

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