There are several kinds of paella: seafood, vegetable, country style (such as the one below called "campestre"). In the recipe below you can sub the chicken, pork and rabbit for clams, fish, shrimp, calamar and squid what will give you a Seafood Paella. If you prefer, add some extra red and green pepper, carrots, green beans and white beans for a vegetable paella. I love all versions and recommend it to
anyone. He it goes ...Ingredients for 4 people:
1/2 chicken cut in pieces
1 lb rabbit meat (sub for added chicken, if you prefer)
1/2 lbs. pork ribs
1 cup of chopped fresh green beans
4-5 artichoked, chopped
1 tomato
1 or 2 garlic cloves, sliced
1 green or red pepper (maybe half and half), chopped
2 cups of rice (1/2 per person)
4 cups of water
1/2 olive oil
azafran
salt to taste
Lemon wedges
Fry the meat. When it is golden, add the vegetables. Add the water and let it cook for about 30 minutes. You may need to add more water before rice is added. It evaporates after 30 minutes of cooking. Try to ring it up to first measure. Add rice, azafran and salt. Cook for about 20 minutes, until rice is done. Let it "rest" for a few minutes before serving. Sprinkle some lemon to your plate after it is served.
. Families in Spain eat directly from the pan. Each one knows their corner of the pan and they work on it. Once you place the rice, arrange the vegetables and meat nicely, in a way to divide the servings.
. The perfect side dish for paella is a mixed salad with Vinagrette - no need for anything else.
. Note the special pan - if you do not have one, the best option is a large frying pan
. Once you add the rice, let it cook for a while, then place the vegetables. Do not remove anymore - for that reason use the large burner to have equal heat in all sides.
. Here they they say the best paella is done outdoors with wood from an orange tree -- and if you can -- bring the water from Valencia! :)
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