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