Cookbook:Paella
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[edit] Ingredients
| Paella | |
|---|---|
 |
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| Category: | Spanish recipes |
| Servings: | 4 |
- 500g (1 lb.) chicken
- 500g (1 lb.) rabbit
- 480g (1 lb.) medium grain rice
- 350g (3/4 lb.) paella vegetables (big haricot beans "garrofó", small haricot beans "tavella", green beans "bajoqueta (de ferraura)"/"judías verdes", red peppers and green peppers optional)
- 24 snails (optional)
- 120g (1/4 lb.) tomatoes
- 1.5 L (4 cups) of water
- olive oil, salt, paprika ("pebre roig"/"pimentón dulce"), saffron
- tiger prawns
[edit] Procedure
Clean the snails, chicken and rabbit thoroughly. Cut the chicken and the rabbit in small pieces and salt them generously. Pour olive oil in a paellera and, when hot, quickly stir-fry the chicken and the rabbit pieces. When they have browned, add the tomato and stir-fry until well cooked, then add the vegetables and stir-fry til they reduce. Add a pinch of paprika and stir-fry for one or two minutes.
Before the paprika gets burnt, pour the water into the paella (you might find it best to pre-boil the water first). Add saffron and salt to taste. (If you've never used saffron before, start with a pinch, about 10 threads.) Add the snails if you are using them. Bring everything to a rolling boil and let it bubble for about 10 minutes. Correct for the evaporation of the water by adding a little extra water as needed.
Add the rice and stir. Spread the rice over the pan (it should be less than 1 cm thick) and let it simmer on medium heat for 10 minutes, and then reduce the heat to low and let simmer gently for a further 10 minutes. When the rice is almost dry, remove pan from the heat, place some small branches of rosemary over the rising rice, and let the rice absorb the remaining liquid. Cover with cloth or sheets of newspaper for about 10 minutes. Once the rice is dry the paella is ready to be served.
