Kathie Lee & Hoda: Paella Valenciana Recipe by Chef Perfecto Rocher

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Kathie Lee & Hoda: Chef Perfecto Rocher Recipes

If you are looking for something new to make for dinner that is quick and easy, Kathie Lee Gifford and Hoda Kotb have the answer. The ladies were joined by Chef Perfecto Rocher who shared his Paella Valenciana Recipe. If you enjoyed this recipe, you can also check out his Black Tuscan Kale Salad Recipe.

Chef Perfecto Rocher: Paella Valenciana Recipe

Kathie Lee & Hoda: Paella Valenciana Recipe by Chef Perfecto Rocher

For a quick and easy meal, Kathie Lee Gifford and Hoda Kotb were joined by Chef Perfecto Rocher, who shared his Paella Valenciana Recipe for a meal the whole family can enjoy.

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Ingredients

  • Tabella beans (substitute lima beans 100 grams)
  • Extra virgin olive oil (approx. 150 grams from valencia or spain)
  • 320 grams bomba rice (80 grams per person)
  • 100 grams organic rosemary (better if you have in your garden)
  • Salt to taste
  • Bottle water 1 1/2 liter reduced by half. 750 grams add rice
  • 500 grams (7 or 8 medium pieces) chicken
  • 400 grams (about 6 medium pieces) puro iberico pork
  • 1 tablespoon pimenton dulce
  • 1/2 teaspoon saffron
  • Grated heirloom tomato
  • 3 artichoke hearts

Directions

  1. In the middle of the paella pan, pour the oil
  2. Heat the oil
  3. The oil will begin to smoke and when that happens you will want to add the chicken and pork and a little salt
  4. Now cook on medium heat
  5. Once the meat has browned you will want to add the vegetables
  6. Saute the vegetable for a few minutes
  7. Add paprika and saffron to pan and cook for ten seconds
  8. Add the heirloom tomato (It is important to add the tomato quickly so you do not burn the paprika causing a bitter taste)
  9. Pour water into the pan, but only filling it to the rim of the pan
  10. Once the water has reduced half way, add the rice
  11. Salt to taste and the fire needs to be very high
  12. The rice cooks in 16 minutes
  13. Finally, add the rosemary along the top of the Paella. Cover with newspaper and wait four to five minutes
  14. You are now ready to serve
  15. On a sidebar, traditional Valenciana Paella is a savory dish and not a sweet dish

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