LaNinaValenciana
La niña valenciana
The Valencian girl brings us her most creative rice and paella ideas, whether through her event catering service or at her restaurant.
A Valencian in Granada, she shares her love for paella while coming up with new recipes to add to the menu—and to the hearts of her diners.
Follow and discover her innovative recipes on Instagram @laninavalenciana.
Recipe by @laninavalenciana: Lamb shoulder rice, baked sweet potato and pear aioli
@laninavalenciana's rice with suckling lamb shoulder, roasted sweet potato, and pear aioli is a recipe that combines tradition with an innovative twist. Made with slow-cooked suckling lamb shoulder, roasted sweet potato, and a pear aioli that provides a sweet and creamy contrast, this paella offers a dry rice full of flavor and nuances. An ideal choice for those seeking a unique and delicious gastronomic experience.
@laninavalenciana recipe: Oxtail rice with pumpkin
@laninavalenciana's oxtail rice with pumpkin is a recipe that combines the intensity of the meat with the sweetness of the pumpkin in a dry rice full of flavor. Made with shredded oxtail, roasted pumpkin, mushrooms, green beans, and a tomato and garlic sauté, all cooked in a flavorful oxtail broth infused with paprika, this paella offers a comforting and delicious gastronomic experience. Ideal for those seeking a traditional dish with an innovative twist.
@laninavalenciana recipe: Rice with red shrimp, scallops and cuttlefish
@laninavalenciana's red shrimp, scallops, and cuttlefish paella captures the essence of the Mediterranean in every bite. Made with red shrimp, scallops, and cuttlefish, all cooked in a savory seafood stock and infused with saffron, this paella offers a dry rice full of flavor and nuances. Ideal for those seeking a delicious seafood-inspired culinary experience.
Recipe by @laninavalenciana: Chicken and ribs rice with teriyaky sauce
@laninavalenciana's teriyaki chicken and ribs paella is a creative fusion of Valencian rice traditions and Asian flavors. The recipe begins with a 4-hour marinade of chicken and ribs in teriyaki sauce, hoisin, soy, garlic, and sesame oil, providing a deep and aromatic flavor. The rice is cooked with green beans, mushrooms, beef bones, and a sofrito enriched with Japanese gin, culminating in a broth that incorporates sweet chili, mayonnaise, sriracha, and honey, creating a dish full of nuances and contrasts.