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Paella Alla Valenciana

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 cups chicken stock

  3. 1/2 teaspoon saffron

  4. 1/2 cup extra-virgin olive oil

  5. 1 rabbit - -- (2 1/2 to 3 lbs),

  6. 8 pieces 8 chicken thighs

  7. salt -- to taste

  8. freshly-ground black pepper -- to taste

  9. 1 pound chorizo sausage -- cut 8 pieces

  10. 1 spanish onion -- chopped

  11. 1 red bell pepper -- cut 1 green bell pepper -- cut 1/2" dice

  12. 10 garlic cloves -- thinly sliced

  13. 4 tomatoes -- chopped

  14. 1/2" cubes,

  15. juice and seeds reserved

  16. 3 tablespoons spanish paprika

  17. 1/2 cup peas -- shucked

  18. 1/2 cup romano wax beans -- cut 1" lengths

  19. 2 pimentos -- roasted, and cut in 1/2" wide strips

  20. 3 cups short-grain spanish or Italian arborio

  21. rice

  22. 24 olives -- green valencians

Instructions Jump to Ingredients ↑

  1. Heat chicken broth with saffron to a boil and keep warm.

  2. On to an open fire of grapevine clippings, or a hot grill, or two burners on a stove, place an 18-inch to 22-inch paella pan. Place 1/2 cup oil in pan and heat. Season the rabbit pieces and chicken, place into pan, brown well and remove. Add chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and stir it around for 3 to 4 minutes. Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed, about 20 minutes. Serve hot and now.

  3. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A37)

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