Saturday 20 October 2012
Authentic Paella Valenciana (spanish)
Ingredients
Original recipe makes 8 servings
- 1 tablespoon olive oil
- 1/2 (4 pound) whole chicken, cut into 6 pieces
- 1/2 (2 pound) rabbit, cleaned and cut into pieces
- 1 head garlic, cloves separated and peeled
- 1 tomato, finely chopped
- 1 (15.5 ounce) can butter beans
- 1/2 (10 ounce) packagefrozen green peas
- 1/2 (10 ounce) packagefrozen green beans
- salt to taste
- 1 teaspoon mild paprika, or to taste
- 1 pinch saffron threads
- dried thyme to taste (optional)
- dried rosemary to taste(optional)
- 4 cups uncooked white rice, or as needed
Directions
1. Warm a paella pan over medium-high heat, and protect with olive oil. Add the poultry, bunny and garlic; prepare and mix until perfectly browned. Shift the browned various meats to the edges of the pan, and add the tomato, butter legumes, beans, and beans. Period with paprika, and mix well.
2. Fill the paella pan almost to the top with water, calculating the water as you put it in. This is to help you to figure out how much grain to add, as paella dishes come in different styles. Bring to a steam. Cook for about 1 time to create a awesome soup.
3. Season with a nice quantity of sodium, and just enough saffron to create a awesome yellow-colored shade. Period with thyme and peppermint if preferred. The objective is to create a wealthy flavored soup that will relax into the grain to create it delightful. Stir in 50 percent as much grain as the quantity of water in the pan. Cover, decrease heat to low, and simmer until all of the fluid has been consumed, about 20 moments.
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