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Paella Valenciana de la Huerta

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)

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.

Recommended reading

My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors by Janet Mendel

My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors - Janet Mendel

Buy now for £19.69

This collection of authentic recipes from Spain includes such specialties as gazpacho and several versions of paella, as well as lesser known dishes, highlighted by rich culinary, cultural and historical information.

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