PAELLA VALENCIANA
INGREDIENTS (FOR 12 PEOPLE)
- 1 and 1/2kg rice (typically round-grain rice)
- Olive oil, paprika, crushed tomato, saffron, salt and small branches of rosemary
INDICATIONS
First, we stir fry the chicken, the rabbit and green beans, the artichokes and the snails in plenty of olive oil, seasoning with salt and paprika at the end. When everything is brown, we add the crushed tomato and fry gently again.
With this sauté ready, we add some water. The amounts depend on the heat, the degree of humidity and the size of the meal, but a good amount of water is three times the volume of the rice.
Now, we wait for the broth to be cook for 25-30 minutes, being a good time to add the saffron, the salt, and the garlic.
Next, we add the rice and put it all over the cooking pot. We let it boil for 17-20 minutes, even though the time will depend on the kind of rice and the heat, boiling away the broth. The rice must end up dry and loose. For a special taste, we can put some small branches of rosemary halfway through cooking, and take them out before we serve it.
Finally, the paella should be left aside for a few minutes covered with a cloth before being served.
DINING AREAS
CUISINE
LOCAL RECIPES
