Paella (Mathilde)

Little story

The most famous dishes of Spanish cooking was born in the eighteenth century in Valencia, the peasants of the region accommodated themselves in their own way.

After the Spanish Civil War, the country wanted a national dish to develop tourism, Franco chose paella for several reasons:

ü  rice inexpensive

ü   easy accommodation

ü  especially the colors of the dish (red pepper and tomato, yellow saffron rice) echo those of the Spanish flag

Paella Valenciana is THE paella and know it only contains chicken and rabbit. There put any fish or shellfish, or you may excommunication.

She realizes if possible Bomba rice (Arroz Bomba), the best, the one that best absorbs the flavors. It also puts beans in the region (garrofo) which give a slightly floury taste to the preparation of flat green beans, artichokes, tomatoes and saffron.

TADAM! This is the original

Preparation time: 45 min
Cooking time: 1 hour

So for you, this traditional Valencian paella recipe as we can see in the streets of Valencia during the Fallas.

Ingredients:

• 1 glass table with olive oil
• 1 chicken 1.5kg
• 1 rabbit cut into pieces 1.2 kg
• 2 ripe chopped tomatoes,
• 300 g of green beans cut into flat sections 5 cm,
• 200 g garrofo, large white beans and coconut dishes genre (previously soaked 12 hours in cold water). A substitute beans Judion called La Granja or by Tarbes beans or basic white beans.
• 6 small artichokes shortcuts and quartered.
• Saffron powder or pistils,
• rosemary,
• sweet pepper,
• salt
• 500g rice paella Valencia, rice slightly rounded
• 1 liter of water
• 1 lemon, cut into quarters for decoration

Preparation

In a large skillet paella, heat the olive oil. When the oil is hot, fry the chicken and rabbit. Once browned, place them on the edge of the pan, less hot, and add the green beans and artichokes in the center. Similarly, once browned, place them on the edge of the paella and then add the chopped tomatoes in the center.

Once fried tomatoes, stir everything, salt, add the paprika, beans garrofo, pour the water and add the saffron. Bring to boil and cook the broth for 30 minutes at low heat. Adding water if necessary. Pour the rice forming a large cross. Cook over high heat for 5 minutes, then spread the rice in the very stove, but then very gently (important) and finish cooking over low heat for 20 minutes.