The genuine “Paella”

Categoría:
Iker Erauzkin

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Ingredientes:
Personas :

4

Tiempo de preparación :

1 h

Dificultad :

Media

Descripción

Ingredients
  • 650 gr. paella rice
  • 1 kg chicken chopped in pieces (or half chicken and half rabbit)
  • 250 gr. plain green beans washed and cut into 3cm strips
  • 200 gr. “garrofó” (white big haricot bean typical from Valencia).
  • 100 g tomato crushed (or grated)
  • 4 cloves of grated garlic (optional)
  • 150 cc olive oil
  • Saffron
  • 1 teaspoon of sweet paprika
  • Salt
Preparation
  1. Put the olive oil in a “paella” pan  then when very hot, add the meat sprinkle with salt  and brown  for a few minutes.
  2. When the meat  has browned, place it to the side of the “paella” pan Then in the center of the pan place the green beans, . Sauté  until the green beans are slightly browned.
  3. Then push the green beans to the side of the  “paella”pan, and add the tomato and the garlic (if used) to the centre of the pan . Sauté over medium heat until it begins to change color .Then add the haricot beans, mix all the ingredients together and saute for a couple of minutes.
  4. Add the paprika, stir and cover everything with water, about 1300ml  (twice the amount of the rice used).  Make sure everything is covered with water if not add a bit more. Add salt to taste and boil on a high heat for about 5 minutes and then  cook over a low heat for about 30 minutes.
  5. After this time, top up the water to the original level,  return to boil and add the rice and saffron. Stir everything together  and cook over high a heat for 5 minutes, then 5 minutes over a medium heat and 5 minutes over a very low heat. In total, the rice will cook for about 15 minutes until everything is dry.
  6. These three steps may change depending on the water remaining in the “paella” pan. Experience is the best ally.
  7. Leave the rice covered with a cloth for 5 minutes before serving.

Información adicional

Personas :

4

Tiempo de preparación :

1 h

Dificultad :

Media