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Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.
Housed in a historic mansion, the paella section of the menu is a must-try, with options ranging from a vegetarian paella with cauliflower and brussels sprouts to the more traditional Valenciana ...
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Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included. [3] While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or ditalini. [4]
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. [5] However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink.
Fideuà (dialectal pronunciation of the Valencian word fideuada "large amount of noodles" from Hisp. Ar. fidáwš [1]) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice.
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