Paella alla valenciana

Yield: 6 Servings

Measure Ingredient
8 cups Chicken stock
½ teaspoon Saffron
½ cup Extra virgin olive oil
1 \N Rabbit; cut in 8 pieces
8 \N Chicken thighs
1 pounds Chorizo; in 8 pieces
1 \N Spanish onion; in 1/2\" dice
1 \N Red bell pepper; in 1/2\" dice
1 \N Green bell pepper; in 1/2\" dice
10 \N Cloves garlic; thinly sliced
4 \N Tomatoes; in 1/2\" cubes
\N \N Juice and seeds reserved
3 tablespoons Spanish paprika
½ cup Peas; shucked
½ cup Romano wax beans; in 1\" lengths
2 \N Pimentos roasted; in 1/2\" strips
3 cups Short grain Spanish; or Italian arborio rice
24 \N Olives; green Valencians

Heat chicken broth with saffron to a boil and keep warm. 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 ½ 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.

Recipe by: MEDITERRANEAN MARIO #ME1A37 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

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