27 valencia seed Recipes

valencia peanuts, brown flax seed, golden flax seed, salt , to taste, oil , to blend as needed, sugar (optional)

valencia oranges - peeled, sectioned, and seeded, frozen cooked shrimp, thawed, baby spinach leaves, pitted black olives, drained, olive oil , or to taste, balsamic vinegar , or to taste, freshly ground black pepper to taste

extra-large shrimp, peeled and deveined (21/25), salt and pepper, olive oil, garlic, minced, boneless skinless chicken thighs , trimmed of excess fat and halved crosswise, red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips, chorizo sausage , spanish sliced 1/2 inch thick on the bias, onion, chopped fine (about 1 cup), diced tomatoes, drained, minced, and drained again, rice , valencia or 2 cups arborio, low sodium chicken broth, dry white wine, saffron thread, crumbled, bay leaf, dozen mussels , scrubbed and debearded, frozen green pea, thawed, fresh parsley leaves, chopped, lemon, cut into wedges, for serving

chorizo sausage, olive oil, divided, bone-in chicken thighs, onion, chopped, green bell pepper, seeded and chopped, red bell pepper, seeded and chopped, garlic, minced, chicken broth, red wine, annatto seed paste (achiote), valencia rice, salt, sea scallops, shrimp, peeled and deveined, butter, shallot, minced, dry white wine, fresh mussels , scrubbed, smoked oysters, drained, frozen english peas, thawed

chat masala (see below ), or 11/2 tsp., madras curry powder 1/2 tsp., cayenne pepper 1/2 tsp., paprika 1 tsp., powdered dry mint leaves 1/2 tsp., kosher salt 1/2 tsp., powdered sugar 2 tsp., peanut oil 1/4 cup, uncooked peanuts with skin , preferably valencia type 2 cups, cumin seeds, toasted and ground 4 tsp., amchor 2 tbsp., cayenne 2 tsp., black pepper 1 tsp., black salt 3/4 tsp., kosher salt 1 tsp.

garlic cloves, halved, kosher salt, extra-virgin olive oil, chicken, cut into 8 pieces, chopped cilantro, poblano chiles, lean , smoky bacon, cut into 1/4-inch dice, onion, finely chopped, jalapeno, seeded and minced, grain spanish rice , such as valencia or bomba, dry sherry, whole peeled tomatoes, crushed , juices reserved, chicken stock or canned low-sodium broth, lime wedges, for serving

fresh cranberries, skinned valencia orange, quartered and seeded, sugar, chopped walnuts, grand marnier or other orange-flavored liqueur (optional)

seeded lemons , halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin, navel or seeded valencia oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin, early girl or other sweet red tomatoes, white cane sugar, strained freshly squeezed lemon juice, a large pinch of saffron, cinnamon stick

cubanelle pepper, seeded and chopped (italian frying pepper), fresh sweet peppers, halved and seeded, chopped onion, garlic cloves, chopped, coarsely chopped cilantro, plum tomato, chopped, smoked ham, diced or 1/4 lb canadian bacon or 1/4 lb bacon, annatto oil, chopped pimento stuffed olive, drained bottled capers, grain white rice or 2 cups valencia rice or 2 cups basmati rice, pigeon peas, rinsed and drained, water

olive oil, dried red chili pepper, broken (can substitute crushed red pepper flakes), onion, thinly sliced, garlic cloves, minced, ripe tomatoes, seeded and diced, zucchini, diced, red bell pepper, diced, paprika , preferably spanish, dried thyme, salt, fresh ground black pepper, short-grain white rice , valencia or 1 1/4 cups arborio rice, vegetable broth or 3 cups chicken broth, parsley, fresh minced for garnish

asparagus spears, spanish olive oil , for roasting asparagus, arugula, strawberries, trimmed, washed and sliced, valencia orange, peeled and cut into segments (save part of the orange to juice), fresh basil , cut into ribbons (fresh only!), scallions, sliced (in the summer i will use locally grown purple scallions), pomegranate seeds, dried (read *note), marcona almonds , roasted, white balsamic vinaigrette, valencia orange juice, freshly squeezed plus 1 tsp zest, lemon zest, grated, lemon juice, grey salt, cracked black pepper , to taste, spanish extra virgin olive oil

garlic cloves, peeled, salt (sea or kosher), pepper, fresh ground, orange juice, fresh squeezed, lime juice, fresh squeezed, chicken breasts, bone-in, skin removed, olive oil, onions, finely chopped, green bell pepper, peeled, cored, seeded and finely chopped, chicken broth, preferably homemade without salt, saffron strands, toasted over medium heat for 30 seconds, tomato paste, hot red pepper, stemmed, seeded and finely chopped, rice (valencia, short grain), white wine, dry, baby peas (frozen or fresh and steamed ), sweet red pepper , roasted over an open flame, skinned, cored, seeded and cut into strips

extra-large shrimp (21/25), peeled and deveined, olive oil, garlic , minced or pressed through garlic press (about 2 tbsp), boneless, skinless chicken thighs , each thigh trimmed of excess fat and halved crosswise, red bell pepper , seeded and cut pole to pole into 1/2-inch-wide strips, spanish chorizo , sliced 1/2 inch thick on the bias (see note), onion , chopped fine (about 1 cup), diced tomatoes , drained, minced, and drained again, valencia rice or arborio, low-sodium chicken broth, dry white wine, saffron threads , crumbled, bay leaf, dozen mussels , scrubbed and debearded, frozen green peas , thawed, chopped fresh parsley leaves, lemon , cut into wedges, for serving

ruby grapefruit, honey tangerine (or clementine), valencia or navel orange, blood orange, meyer lemon (if you can get or a regular is ok), lime, ripe avocado, kumquats, minced, fresh red hot chili, rinsed, seeded and minced, fresh chopped mint, salt

ruby grapefruit (12 oz.), honey tangerine (6 oz.), valencia or navel orange (6 oz.), blood orange (4 oz.), meyer lemon (4 oz.), lime (3 oz.), avocado (8 oz.), kumquats (2 oz. total), minced, fresh hot red chili, rinsed, seeded, and minced, chopped fresh mint, salt

mushrooms, quartered, olive oil, divided, garlic cloves, chopped, diced spanish onion, red bell pepper, diced, green bell pepper, diced, uncooked valencia rice or arborio rice, saffron, crushed, salt, vegetable broth, frozen artichoke hearts, thawed, diced carrot, frozen sweet peas, tomato, seeded and diced, sliced pimiento-stuffed olives, sliced green onions, roasted red bell pepper , cut into strips, lemons, cut into wedges

olive oil, butter, chicken pieces (legs, thighs, halved breasts), achiote oil (recipe below , or olive oil and a pinch of saffron), spanish (white ) onion, small diced, green pepper, small diced, garlic, minced, scallions, thinly sliced, spanish olives, sliced, valencia rice (regular long grain will work), basic tomato sauce, pilsner beer (i like to use pacifico), chicken stock, cumin, oregano, hot sauce (i love tapatio), kosher salt and fresh cracked black pepper, olive oil, annatto (achiote) seeds

vegetable oil, onion, thinly sliced, carrot, thinly sliced, tomato paste, dry sherry, water, garlic cloves, chopped, thyme sprigs, bay leaves, chipotle chile in adobo, saffron threads, salt, extra-virgin olive oil, scallions, cut into 1-inch lengths, onion, finely chopped, poblano chile-stemmed, seeded and cut into 1/2-inch dice, short-grain spanish rice , such as valencia or bomba, tomatoes, chopped, fresh corn kernels, green beans , preferably flat romano, cut into 1-inch lengths, kosher salt, handful of woody herb sprigs, such as rosemary or thyme, shrimp, shelled and deveined , shells reserved, mussels , scrubbed and debearded