I'm in Spain! In Valencia in fact. So it had to be paella. Not least to avoid the huge crowds and similar prices in the restaurants in the city during Fallas. Much better to make the most of the nearby market and parentally well equipped kitchen to have a go at this little number. I was aiming particularly at the magical crunchy rice at the bottom. Not quite there but think a couple more tries and I'll get it. Mark and Ginge did request rabbit, but I couldn't quite bring myself to buy one of those skinned whole little beasties in the market!
6 tbsp olive oil
1 kg (2lb 3oz) chicken and/or rabbit, cut into small joints
200g (7 oz) green peppers, cut into squares
300g (10 1/2 oz) green beans (preferably the wide, flat ones), cut into short lengths
2 garlic cloves, chopped
200g (7 oz) tomatoes, peeled and finely chopped
200g (7oz) cooked white beans and/or small butter beans
2 litres (3 1/2 pints) water
2 tsp paprika
1/2 tsp saffron, crushed, and/or yellow colouring
500g (1 lb 2 oz) medium grain rice
The ingredients actually also say 24 cooked snails, but that sounded too icky for me. Luckily rosemary is apparently an acceptable alternative (who'd have thought it?!).
Heat the oil in a paella pan (Or a big frying pan or wok) and slowly brown the pieces of chicken and rabbit. Sprinkle them with salt. Add the peppers and green beans and fry for 2 minutes, then add the garlic, tomatoes, cooked white beans and snails/rosemary. Add all but 1 cup of the water, and cook until the chicken is nearly done, about 15 minutes. Combine the paprika and saffron, dilute in some of the remaining water and add to the paella with tsp of salt. Raise the heat so the liquid boils and stir in the rice, distributing it evenly. Cook for 5 minutes, then lower the heat and cook until the rice is nearly tender, another 12-15 minutes. Remove from the heat and leave to stand for 5 minutes.
In fact, mine took longer, as my cooking always seems to do. The illustrious Janet Mendel, author of the recipe, says that if you need more liquid, add it boiling hot and without stirring. It seems quite important not to stir it after you lower the heat. It took quite a while for the rice at the top to cook, but it got there eventually, with a little extra hot water.
And very authentic it tasted, too. Could have done with a little more salt, paprika and saffron, just for a little extra flavour, but I shall keep experimenting.
6 tbsp olive oil
1 kg (2lb 3oz) chicken and/or rabbit, cut into small joints
200g (7 oz) green peppers, cut into squares
300g (10 1/2 oz) green beans (preferably the wide, flat ones), cut into short lengths
2 garlic cloves, chopped
200g (7 oz) tomatoes, peeled and finely chopped
200g (7oz) cooked white beans and/or small butter beans
2 litres (3 1/2 pints) water
2 tsp paprika
1/2 tsp saffron, crushed, and/or yellow colouring
500g (1 lb 2 oz) medium grain rice
The ingredients actually also say 24 cooked snails, but that sounded too icky for me. Luckily rosemary is apparently an acceptable alternative (who'd have thought it?!).
Heat the oil in a paella pan (Or a big frying pan or wok) and slowly brown the pieces of chicken and rabbit. Sprinkle them with salt. Add the peppers and green beans and fry for 2 minutes, then add the garlic, tomatoes, cooked white beans and snails/rosemary. Add all but 1 cup of the water, and cook until the chicken is nearly done, about 15 minutes. Combine the paprika and saffron, dilute in some of the remaining water and add to the paella with tsp of salt. Raise the heat so the liquid boils and stir in the rice, distributing it evenly. Cook for 5 minutes, then lower the heat and cook until the rice is nearly tender, another 12-15 minutes. Remove from the heat and leave to stand for 5 minutes.In fact, mine took longer, as my cooking always seems to do. The illustrious Janet Mendel, author of the recipe, says that if you need more liquid, add it boiling hot and without stirring. It seems quite important not to stir it after you lower the heat. It took quite a while for the rice at the top to cook, but it got there eventually, with a little extra hot water.
And very authentic it tasted, too. Could have done with a little more salt, paprika and saffron, just for a little extra flavour, but I shall keep experimenting.
