Paella!

Paella

The most typical meal in Valencia is la paella. The tourists when came here want especially to taste it. In my house, my grandma make a Paella for the family each Sunday. I like it.

Ingredients (10 persons):
-4 dl of extra virgin olive oil (about ½ liter of oil)
-1 chicken (1.5 kg) chopped into small pieces
-1 / 2 Rabbit (3 / 4 kg) also chopped.
-600 grs. of bachoqueta (green beans)
-350 grs. of Garrofé (as a very broad bean)
-4 artichokes chopped (optional)
-100 grs. of tabella (optional, by way of a very small Jewish)
-200 grs. crushed tomatoes for frying
-1 pinch of paprika.
-Snails (Vaquetas, previously washed and boiled, a handful.)
-Salt
-Water
-Saffron, or otherwise food coloring
-1 paella (not paella) of 60 cm. diameter
-a few sprigs of rosemary (optional)

Preparation:

Step 1: First, pour the oil to the pan and found that it is perfectly balanced (ie the oil is at the center of the pan and not does not move to one side), this operation is basic, and will not problems with the rice and cook for him all the same.
Step 2: If we do it with wood is the time to remove the pan and light the fire for a good base. If we do it with a gas barbecue light the fire and begin processing.
Step 3. When oil is hot add the meat (chicken and rabbit, with its corresponding salt)
Step 4: When the meat is golden and not before (no need to hurry) add the bachoqueta, garrofón if the tender (if frozen will add to water), the tabella and artichokes (which we will not until chopped I must add, and do not rust and will not blackish color to the pan.)
Step 5: When we consider that the vegetables are steamed add the crushed tomatoes to fry and spread throughout the paella. When we consider, which is fried, then add a pinch of paprika, and 30 seconds later add water just until it is above the rivets on the handles of the pan, add at this time the snails (previously washed and boiled).

Step 6: After approx. 30 - 45 minutes to boil the stock will have fallen below the rivets, salt to taste (think then add the rice and starch sweetens the paella, so it is desirable that the broth is a little gustosito) add the food coloring and reacheswhen adding the rice. Rice will add it as follows, after an opening in the package of rice following the diameter of the paella rice will throw in a straight line from side to side making it stand out from the broth 1 finger, (it is the way to calculaterice entering a paella without error), deals with a skimmer (palette, ladle etc.) well the whole paella rice, add a few sprigs of rosemary if we want to make him tea broth, bringing the fire within first 5 minutes to boil in spurts, this will remove the rosemary past and go down the fire to ensure that the stock will disappear in the next 13 minutes, if we use wood is important to remove the fire from medium to distribute to the periphery of the pan to prevent that we too hold the rice and let us have the typical "socarraet" have charred rice.
Let stand 5 minutes and enjoy your meal.

Here when friends or family met for a meal, normally like to make a paella together in a cottage and have a fun and good meal.

Thank you and enjoy your typically valencian paella! :) (603)