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Traditional Paella

Paella originated in Valencia and this recipe is one of the oldest. Place a large frying pan or paella pan over the heat with olive oil and a little salt, when it is hot add the the pieces of chicken and rabbit frying them over a low heat until golden brown.

Add all the beans, fry a little longer and add the tomato. When the latter has been fried, add the chopped sweet pepper and the water.

At boiling point add the saffron, colouring and a pinch of salt. After boiling for 15 minutes, then pour in the rice and cook for 6 minutes over a fast heat and over a low heat for another ten minutes until it is done.

5 minutes before the end, add the mussels and allow them to open before serving, discarding any mussels that do not open.

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– Ingredients –

1 1/3lb rissotto rice 600g
17oz rabbit 475g
1 1/3lb chicken 600g
12 Mussels
5oz tomato 150g, chopped
5oz garrofe (special beans for paella) 150g
5oz tabella (normal white beans) 150g
6tbsp olive oil
few strands of saffron
1tbsp sweet red pepper
salt and yellow colouring for paella
7oz ferraura (green beans for paella) 200g
9cups water 4 1/2pt/2.5l

– Author –

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