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Paella Valenciana
This paella is prepared with the ingredients available at the time of preparing it. This produces a great variety of different ones. The recipe given below, however, is one of the most usual among them.
(A rice dish for six):
600g rice
480g rabbit
600g chicken
24 snails
180g grated tomato
180g garrofe (special beans for paella)
180g tabella (normal white beans)
6 tbsps olive oil
A few strands of saffron
1 tbsp sweet red pepper
Salt and yellow coloring for paella
200g ferraura (green beans for paella)
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Place the paella over the heat with olive oil and a little salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add the beans, all of them, fry a little longer and add the tomato. When the latter has been fried, add the sweet pepper and the water very fast (2.5 to 3 l). At boiling point add the snails, cleaned and boiled previously, saffron, coloring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, after that it will be cooked for 6 minutes over fast heat and over a low heat for the rest of the time until it is done. Observation: The amount of water and the correct heat are very difficult to get right in theory. Practice will teach the correct measures for the rice to be just right.
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