Arroz a la valenciana

Arroz a la valenciana(Valencian-style rice; inValencian,arròs a la valenciana) orValencian riceis a name for a multitude ofricedishes from diverse cuisines of the world, which originate from the rice-cooking tradition of theValencian Community, in easternSpain.
Thepaellais one of the recipes derived from a generic method to cook rice developed in the oldkingdom of Valencia, method also applied to the modern variants ofarroz a la valenciana.The method of preparing Valencian rice has been practiced since thecolonial eraand is found inArgentine,Colombian,Cuban,Filipino,Nicaraguan,Portuguese,UruguayanandVenezuelancuisines.On the other hand, Valencianpaella, did not emerge until the late 19th century, among the peasants of theHorta of Valencia. In Spain, when a paella has other ingredients that are not "properly Valencian" it receives the informal, popular, and derogatory name ofarroz con cosas('rice with stuff').
Although there is a wide variety ofarroz a la valencianarecipes, they all share a few commonalities. For example, typically, the rice is dry (without broth) and colored by various spices (originallysaffron). Additionally it is common to include vegetables, meats andseafood.
Although rice was probably grown in Valencia before theMoorish era, it was the Arabs who furthered its cultivation and diversification of use.This is reflected in both the medieval cookbooks of Christians and Muslims, in which it is evident that they were already seasoning their rice with saffron in this era; an example of this isarròs en Cassola al fornby Mestre Robert (16th century).
As time went by, the culture of rice became important in Valencia,with different recipes that added vegetables and meats. In the colonial era, Arroz a la valenciana spread to Spanish colonies in thenew world, to countries as far apart as Nicaragua or the Philippines. The recipe has been adapted over time to include new ingredients and to cater to American taste preferences.
The first written mention of Arroz a la valenciana is found in a manuscript from the 18th century:Avisos y instrucciones per lo principiant cuyinerby the Franciscan friar Josep Orri.Shortly afterwards, in 1780 Friar Gerónimo de San Pelayo published a cookbook inMexico Cityabout Arroz a la valenciana. Additionally, in another Mexican cookbook calledNew and Simple Art of Cooking(1836) by Antonia Carrillo, there is a Arroz a la valenciana recipe that includesgreen chilesand saffron. The dish also appears in a cookbook published inLa Habanain 1862.
José Castroand Serrano commented that no province knows how to cook rice like Valencia.During a religious event in 1889 inBergara, Spain, they served the guests Arroz a la valenciana.In his General Dictionary of cooking from 1892, Ángel Muro included a recipe for Arroz a la valenciana to pay homage to the"country of rice". In the 1890s the termarroz a la paella('in a frying pan') began to be used as synonymous with Arroz a la valenciana.In 1903, the French chefAuguste Escoffierdedicated a few pages toriz valenciennesin his first publication ofLe Guide Cullinaire.
Both names are frequently used indistinctly to refer to similar preparations of rice,and, in fact paella could be considered as a specific type of Arroz a la valenciana.
The main difference is thatpaellaonly has 10 ingredients, which are Lima beans, tomato,Ferraúrabeans, chicken, rabbit, salt, olive oil, round rice, water, and saffron.These ingredients were endorsed by the Valencian chef Rafael Vidal in 2000 and are acknowledged by the Valencian Government. In contrast, Arroz a la valenciana is instead a"family of recipes"or a general method to cook the dish.
InBolivia, Arroz a la valenciana is a very popular dish that includes chicken, sometimeschorizo, and a variety of vegetables likepeas, onion, tomatoes, green beans (string beans), carrots as well as potatoes from a variety of localimilla.The color of the rice comes from the use ofpaprikaor saffron, and red chilli pepper, which gives the dish some punch.
The recipe for Arroz a la valenciana made its way to theMariana Islands(formerly part of theSpanish East Indies), during the Spanish colonial era. Between thechamorros- its inhabitants- it is known asbalensiånaand is seasoned withachiote.
TheChileanstyle of preparing Arroz a la valenciana differs in its use of curry or turmeric to color the rice; although, occasionally it is prepared with saffron, like in the original Spanish recipe. Sometimes it is called "Chilean paella", and contains primarily an assortment of seafood: clams, shrimp (prawns),Chilean mussels, andclams. Ingredients can be adjusted to the taste profile of each location, and for example one can add sausages or chicken. When using only vegetables, it is referred to as "Arroz a la Jardinera".
Arroz a la valenciana is a typical coastal dish in Colombia.It usually includes pork or chicken, alongside fish and seafood. And it is mainly seasoned with saffron.
In thePhilippines,arroz a la valencianais usually known simply asarroz valenciana(Tagalog:aros balensiyana). It is common in the regional cuisines of theTagalog,HiligaynonandNegrensepeople. It is usually regarded as a subtype of a class of Filipino dishes known aspaelya(derived from the Valencianpaellawith influences from pre-colonial adaptations ofbiryani).Paelyatends to refer to the dishes with more expensive ingredients, whilearroz valencianarefers to dishes with simpler ingredients, leading to it being dubbed as the "paellaof the poor".
It is traditionally served during theChristmasnoche buenaas well as infiestas(patronal festivals) and other special occasions. In contrast to Spanish and Latin American versions, it is typically made with localglutinous ricevarieties that fall within the class termedmalagkít(“sticky”). The vegetables vary from one place to another, including onions, tomatoes, bell pepper, green peas, carrots, and parsley. The meat component is usually chicken andchorizo de Bilbao(a Filipino type of sausage), but numerous other types of protein can be used or added, ranging from boiled eggs, pork, beef, duck, and seafood. In addition,coconut milk– an indispensable ingredient in the country – may be used in the cooking process.Like other types of Filipinopaelya,arroz valencianararely usessaffron. Instead it characteristically usesachuete(anatto),luyang diláw(turmeric), orkasubhâ(safflower) to add color to the rice.
Like in some parts of Latin America, the dish may also have alcohol. Common spirits includewhite wineorbeer, while butter is sometimes used instead of oil.
TheNicaraguanrecipe of Arroz a la Valenciana is different from the Spanish original, since it includes butter instead of oil, onion, tomato sauce,chiltoma(sweet pepper), and other vegetables according to the preferences of the chef. In terms of meat, it usually includes chicken, ham or choricitos. It is one of the typical small plates of rice in Nicaragua. At times it is called "Arroz de piñata", as it is often served during children's birthday celebrations colloquialy called "piñatas".It is usually prepared withbeer, along withwhite wine.
Arroz à valencianais found throughout all ofPortugal, and includes many types of meat (from chicken to pork, or even sausages) and seafood or squid, as well as diverse vegetables like peas (sweet peas), red peppers…etc. The color of rice depends on the use of saffron. Another common spice used in this version of Arroz a la valenciana is garlic. Frequently it includes white wine as well.
InEl Salvador, Arroz a la valenciana usually includes hard boiled eggs and several pieces of chicken, like the breast, the gizzard or even the liver. Additionally, a variety of vegetables are added to it, like onion, peas (sweet peas), sweet corn (maize), or carrots. In terms of spice, it is common to use curry or paprika.
Related dishes