Description
Paella valenciana has no exact recipe. She was born in the peasant fields, and not the chef in the restaurant. But there is a certain list of ingredients that go into this dish. This recipe is a adaptation of the officially recognized Spanish recipe that is approved by the Association of chefs of Valencia. At the end of the recipe you will find a link to an article that describes in detail the history of paella and the method of its preparation.
Ingredients
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The chicken legs
500 g
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Rabbit
500 g
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Olive oil
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Beans
250 g
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Green beans
250 g
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Beans
250 g
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Garlic
2 tooth
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Tomato
3 piece
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Rosemary
1 piece
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Paprika sweet
1 tsp
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Saffron
0.25 tsp
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Broth
8 cup
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Figure
3 cup
Cooking
Ingredients.
Almost every Spanish family has at the farm special pan – paella. It is wide, shallow and thin. Set on a double ring, connected to the gas cylinder. Thus, the heat goes in the middle of the pan on the small ring and on the edges.
1. Tomatoes grate on a coarse grater so that you get the tomato puree and the hand were the skin. It is not useful to us. Green beans cut into long wedges. Garlic and rosemary are finely chopped.
2. Pieces of chicken and rabbit and fry in olive oil until Golden brown (5-7 minutes), season with salt and pepper.
3. Add green and white beans and beans, stir and cook 2 minutes.
4. Add the garlic, tomatoes and a pinch of salt, stir and cook, stirring occasionally, for about 10 minutes, until the mixture acquires a more intense dark color.
5. Add the paprika and saffron, stir, heat for a minute and pour in the stock. Cook about 8 minutes, so the meat and all the beans become soft.
6. Add rice and spread it on the pan. More to disturb the rice can not.
The rice should be poured only when all your guests have already arrived, because the rice for the paella it is impossible to digest.
7. Cook, without covering, 18-20 minutes, then reduce heat and cook another 8-10 minutes on low fire.
8. All the liquid should soak into the rice. If the rice is too dry, add hot broth or water.
9. Turn off the heat when the rice is ready, cover the paella with foil to "rest" for 5 minutes and serve.
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