Arroz Valenciana Recipe

August 13, 2011
(Last Updated On: June 30, 2016)

How to cook Arroz Valenciana

Arroz Valenciana Recipe, is a typical Latin American dish their version is called Arroz a la Valenciana for Spain and Arroz   Valenciana in Portugal the Pinoy version is called Arroz Valenciana.

Arroz Valenciana is fondly dubbed as Poor Man’s PAELLA, since arroz a la paella has more lavish ingredients compared with Valenciana.  The major differences between the two is, the manner of preparation and special ingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking. The latter uses wine for a flavorful Spanish rice dish and a lot of seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and family get-together, you can also find this dish in many karinderia or turo-turo stores in the Philippines.  It’s a complete meal, a one-dish meal of meat and shrimp, rice and vegetables, it’s healthy, too.

The Pampanga version of Arroz Valenciana is called Bringhe.


Arroz Valenciana Ingredients:

  • 1 1/2 cup glutinous rice (malagkit)
  • 1 1/2 cup white rice
  • 1/4 kilo medium sized shrimp
  • 1/4 kilo pork liver
  • 3 pcs chorizo bilbao, sliced thinly
  • 1/2 cup oil
  • 1/4 kilo chicken fillet
  • 1/2 kg pork loin
  • 2 cloves garlic, minced
  • 1 pinch saffron
  • 1 large onion, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 small can green peas
  • 1 red bell pepper, sliced
  • 3 hard-boiled eggs, sliced
  • 3 pcs dried bayleaf
  • 1/4 teaspoon peppercorns
  • salt to taste
  • parsley or onion leaves

Note: Turmeric or powdered Annatto can be used in place of the Saffron

Arroz Valenciana Cooking Instructions:

arroz valenciana recipe

  • Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.
  • Once the pork, chicken and shrimp are cook, separate the stock and set aside.
  • Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
  • Mix  glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of  pork, chicken and shrimp stock, add the saffron.  Stir once in a while to prevent burning.
  • Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
  • In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper.  Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
  • Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
  • Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
  • Good for 10 persons.

arroz valenciana recipe
Ready to serve Arroz Valenciana

arroz valenciana recipe


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  • Reply

    Chie Necklen

    June 4, 2015 at 12:37 am

    I’ve used your recipe for our family dinner and it was delicious…I only omitted the shrimps because my brother has allergy with Crustaceans!

  • Reply

    Mel Cole

    June 29, 2013 at 5:31 pm

    oh wow, now you made me hungry. MMm, neat coz you’re using sweet rice in it.

  • Reply

    Jonha | Saving is Sexy

    March 15, 2012 at 5:40 am

    I’m not really a fan of Valenciana but your recipe looks so masarap!!!

  • Reply

    american recipes

    August 24, 2011 at 8:19 am

    Great job. I loved the pictures. This is a great way to share a recipe.

  • Reply

    carmie santos

    August 20, 2011 at 5:32 pm

    thanx 4 having this site,i really wanted to learn more cooking esp filipino foods….thanx for all the recipe.

  • Leave a Reply