Welcome to this first article dedicated to Spanish cuisine. Today we start with the Paella.
PAELLA
This rice-based dish is internationally famous. This dish is native to Valencia but some consider it a national dish of Spain. In Valencia you can find the best paella. The most traditional Valencian paella is a mixture of chicken or rabbit (or both), white and green beans and other vegetables, but fish is also common. Among the fish we can find there are: calamari, mussels, clams, shrimp, scampi, depending on the type.
INGREDIENTS:
1 1/4 cups dried white beans One whole chicken or 8 chicken drumsticks 1 rabbit (skinned and cleaned) 2 whole artichokes (trimmed, the bottom of stem removed, and each cut into 4 pieces. Can artichoke hearts) 1/4 cup olive oil 1 medium onion (chopped) 2 cloves garlic (finely chopped) 2 medium tomatoes (quartered) 24 snails (thawed, if frozen, and cleaned) 4 to 6 cups chicken broth 2 cups medium grain rice 2 1/4 lbs. green beans (rinsed and trimmed) A pinch of saffron threads
You will need a 44 cm pan for sandwiches to prepare this recipe. Use a round kettle or a gas-powered paella burner.
The dried beans must be immersed in water for 8 hours, then leave the white beans at night. Discharge the liquid before cooking. For simplicity you can use canned beans. Just be sure to rinse and drain completely before use.
If you prepare the ingredients in advance, you can keep them in the refrigerator until you're ready to start cooking.
INSTRUCTIONS:
Dip the beans overnight. Drain the liquid before cooking.
Cut the whole chicken into serving pieces; cut the chicken into pieces small enough to mix them easily while jumping. Do the same for the rabbit.
If using fresh artichokes, cut the upper parts of the leaves and cut the lower stem. Cut the artichokes into quarters. If you're using canned artichokes, drain the artichokes. Put all the vegetables aside.
Turn on the barbecue. If using a paella gas burner, turn on the burner. Assemble all the ingredients on a barbecue or a burner, so you can stay in the area and monitor the cooking.
Put the pan on the grill and add enough oil to the bottom. Hot, brown onion, garlic and tomatoes in olive oil. Add olive oil as needed to prevent it from sticking.
Once the onions are translucent, add chicken, snails and rabbit. Cook, stirring continuously for about 15 minutes. Add the white beans and mix. Meanwhile, heat the chicken in a saucepan until it is hot.
Add the rice. Stir for 2 or 3 minutes to completely cover the rice with oil.
Crush the saffron fillets with your fingers and add the saffron in the broth casserole and mix. Slowly pour the stock into the pan until the contents are covered.
Add the green beans and distribute them on the pan. Cook over a low heat, cooking rice and beans. Add more stock if necessary.
When the rice is cooked, remove from heat and cover with aluminum foil, allowing the paella to rest for 5-10 minutes before serving.
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