Arroz a la Alexandra
“Arroz” (rice) a la Valenciana and “Arroz” a la Paella are well-known traditional Spanish dishes. My grandmother used to make them when I was a child. I learned the basic techniques from her.
The first time I made Paella, I dispensed with the tomato paste, the olives and the capers. I also improvised by cooking the rice in mussell stock. Boy, it was a big hit! A totally Filipinized Spanish dish. After that, I tried improvising some more. I substituted main ingredients and used different kinds of stock for cooking the rice. When my daughters were younger, I usually prepared Paella with chicken and pork sausages; no seafood. Now that they are old enough to appreciate different tastes and textures, I became bolder with my experiments. “Arroz a la Alexandra” (I named it after my younger daughter who initially did not want to touch it but who couldn’t get enough after trying the crab) is the result of my lastest experiment.
In this recipe, I used premature chicken eggs. These eggs have not yet formed shells and are basically just yolks. They are sold together with the livers and gizzards, and traditionally used in rice porridge.
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…..this recipe would be the end or arroz recipes…can’t imagine the shells being part of the sloothy rice mix..ugh:oops:
What planet you you come from?
Hi Connie! I’ve been following ur recipes for ages now and I would like to thank u for bringging us Pinoys abroad closer to home with ur dishes. Like u, it was my Mum (from Iloilo) who cooked Arroz de Valenciana/Paella for every occassion which I so love! And as u did I experimented with the stock. The seafoods now are easier to prepare as they already come clean and shelled from the supermarket. I still find the half shell attached to New Zealand mussels and tiger prawns still in their shells great at dish presentation! And my friends Western and Pinoys like it too! More power to u Connie
thank you, nonie.
i’m so glad that i can bring a taste of the philippines to your home.
hi,connie!
my 1st time on ur website.do you have recipe for paella which is not a valenciana type? I mean ung hindi malagkit ung rice.I’ve tasted this paella in SM foodcourt nung nasa pinas pa ko.and I love it.I’m having hard tym to look for that kind of recipe in the net.Ask ko lang…thanks
Just substitute regular long grain rice, Sheila.
Hi connie–
Ano po yong premature chicken eggs?
Nabibili yun sa palengke kasama ng atay ng native chicken.