114 valencia Recipes

red wine, lemon zest (removed with peeler), orange zest (removed with peeler), juniper berries, cinnamon stick, sugar, star anise pods, oranges (preferably valencia), lemon, mint leaves , small

unsalted butter (4 oz), orange juice, fresh squeezed, sugar, fresh ground black pepper (generous), oranges , shredded zest of (valencia or navel ), water (heavily salted about 1/3 cup), tagliatelle pasta noodles (imported dried ), sugar, ground cinnamon, italian parmigiano-reggiano cheese, freshly grated (5 oz), blanched almond, toasted and coarsely chopped

fennel seeds, coarse kosher salt, valencia oranges, extra-virgin olive oil, divided, plus additional for brushing, fennel bulbs, trimmed , halved through core, sliced, plus a few fronds for garnish, garlic cloves, pressed, u.s. barramundi fillet with skin or four 6-oz skinless fillets, shallot, minced, dry white wine

spanish sparkling wine (cava), fresh orange juice, cointreau liqueur, ice cube

olive oil, chicken , cut legs, drumsticks and thighs, salt, freshly ground black pepper, paprika, onion, diced, green bell pepper, diced, diced tomatoes, chicken broth, spanish style chorizo links , cut into slices on the bias, short-grain rice (recommended : valencia or arborio), saffron threads, fresh or frozen green peas, lemon wedges, for service

olive oil, quail, quartered, chorizo sausage , preferably dried spanish chorizo, cut into 1-inch pieces, rabbit, quartered, beef broth or 1 quart veal broth, plus additional, beef broth or veal broth, as necessary, red wine, saffron thread, duck confit , legs, yellow onion, chopped, garlic cloves, chopped, canned diced tomatoes, stemmed fresh thyme, smoked paprika, salt, bay leaf, arborio rice or 2 1/2 cups valencia rice

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives., herbed orange glaze, sugar, water, dry white wine, shallots, chopped, juice of valencia orange, tarragon, heat water and sugar until sugar is completely dissolved. add white wine and shallots and reduce by 2/3. add orange juice and tarragon sprigs and reduce to a glaze consistency.

chicken broth, saffron thread, loin lamb , trimmed of any surface fat, salt, fresh ground black pepper, olive oil, thick-cut pancetta, diced, leek, white and pale green parts, sliced in half lengthwise, then thinly sliced, baby artichokes, halved , dark outer leaves removed, and stems trimmed, dry light white wine , preferably a spanish wine, chopped rosemary, arborio rice or 2 1/2 cups valencia rice, shelled fresh peas or 1 1/2 cups thawed frozen peas

chicken broth, bottled clam juice, saffron thread, olive oil, yellow onion, chopped, garlic cloves, minced, tomatoes or 4 roma, rose wine, minced fresh oregano leaves, fresh thyme leaves, salt, fresh ground black pepper, arborio rice or 2 1/2 cups valencia rice, live lobsters (see note ), green beans, stems trimmed and cut into 1-inch pieces, mussels , debearded and scrubbed of any sand, sea scallops

swiss miss no-sugar-added hot chocolate mix, crystal light sunrise classic sugar-free orange drink mix, milk , to taste, coffee

chickpeas, canned (reserve liquid), garlic cloves, salt, chorizo sausages, olive oil, onion, chopped, green bell pepper, peeled, seeded, cored and chopped, tomato sauce, rice , valencia short grain, white wine, dry, saffron strands

fresh squid, cleaned, rinsed well and patted dry, cleaned cuttlefish , hood slightly scored on both sides, tentacles separate, rinsed well and patted dry (from about a 1 lb whole cuttlefish before cleaned), spanish extra-virgin olive oil, divided, lemon juice, lemon zest, salt, divided, ground white pepper, freshly chopped oregano leaves, divided, diced spanish chorizo, diced red onion, sliced garlic, diced canned roasted spanish piquillo peppers, freshly chopped parsley leaves, dry spanish sherry, squid ink rice , for serving, optional, recipe follows, olive oil, diced yellow onion, minced garlic, valencia rice, chicken stock or water, squid ink, salt, pepper, diced piquillo peppers