PAELLA RECIPE . VALENCIAN PAELLA (SPANISH)

Ingredients (for 6 persons)

• 750 gr. of spanish rice		• 2 level teaspoon red paprika
• 1 chicken.		• 200 cc Olive oil
• 1 Medium rabbit.		•2 level teaspoon of saffron
• 300 gr wide green bean ( spanish-bachoqueta)		• Salt
• 250 gr large white lima beans ( spanish-garrafon)		• Rosemary green
• 2 medium ripe chopped tomatoes		• Water. Double water than rice

Utensils

• 1. 6 Portions Polished Steel Paella Pan
• 1. Two-ring Burner for Paella
• 1. Palette to frie
• 1. Apron.
• 1 Pair Kitchen gloves

PHOTOS

Elaboratión

Step 1. Level the paella.

To make a good paella a fundamental step is to level the pan. This step must be performed before starting the fire. A good level is to avoid an area of paella broth has more than another time to add the rice. To make a good level in the pan add oil and when oil was at the center, we can say that our paella is ready to start the fire.

Is worth mentioning that if we realize that we have not leveled though the paella when we have thrown the water, the vessel will weigh a lot and will be hard to level up. Needless to say, the danger involved in doing this when the pan is very hot.

Step 2. Add salt in the area where no oil and light the fire...

When you light the fire, it often happens that while we dip the entire pan with oil, this is regrouped again in the middle of the paella. The areas away from the center of the pan after running out of oil may blacken and even burn when you heat the oil. To prevent this a very good trick is to rub salt in these areas so as not to facilitate all the oil to drain back into the middle of the paella. We get what we want is that the metal is completely dry to avoid burning.

Tip: My experience tells me that a small fire better than a lot. To brown the meat, better time and patience and throw it at the time of the fire is not needed for anything that the oil is very hot. Furthermore I advise you not too hot to avoid splashing.

Step 3. Fry the meat

I like frying meat and go slowly turning until well browned. When meat lavéis have to try to wring as much as possible before putting it to the pan so that when in contact with the oil does not begin to swish and splash. I you will avoid annoying splash hot oil on your arms.

Very important not to put the fire very strong (rather the least) not to burn the pan.

Tip: If the pan is black or you see any spots during the frying of the meat off the fire to continue burning and not continue to make paella that will be just as good. Expect to throw tomatoes and you will see the minute and pour the tomato most scraping away the stain a little with the paddle because the acidity is tomato that is able to dissolve the stain of fat burned.

Step 4. Fry the vegetables.

PHASE 1 Fry the green beans and about 3 minutes GARROFON turning over in the middle of the paella ..

PHASE 2 Remove the meat and vegetables to the outside of the pan and leave a hole in the middle to regroup again the oil in the middle of the paella. Add the Tomato and fry the center for about 2 minutes. (If we have made some tomato had black spot above and scratch with the palette. You'll see that great as the tomato dissolves grease and get us back to the bottom of the pan shining like starting acabásemos

PHASE 3 Remove the meat and vegetables and tomatoes to the outside of the pan and leave a hole in the middle to regroup again the oil in the middle of the paella. We took 2 tablespoons SWEET RED PEPPERS and soon more than 30 seconds to fry. In less than 30 seconds add the water because it will burn the paprika in the pan and leave a bitter taste to spoil the paella

Step 5. Add water and boil for soup.

1 kilo of rice to use about 2 liters of water. I would advise to 2.2 liters of water because we will have the boiling water 25 to 35 minutes boiling water to make the stock that will give us the true flavor of good rice paella. The 0.2 liters of extra water will disappear during boiling and adding the accurate measurement rice are 2 parts water to one part rice.

Add 2 sprigs of rosemary also to give flavor to the broth.

Tip: If you are at home and can heat water in a separate container and cast him to the pan as close to the boiling point, you will avoid you 2 things:

1 º. The meat to shrink and become hard (effect that occurs with cold water hitting the hot meat)
2 nd will be spared the time it takes to start boiling water. Virtually nothing else to begin boiling water

Step 6. Add saffron and season the broth.

When we are 24 minutes of boiling, quietly threw up saffron coloring to get the point we want to have cast the broth and salt to make the soup we transmit that feeling that the stock is no longer dull. .

Tip: When a Paella, the person who made the salt and taste the broth to check when the salt is, do not have to have eaten potatoes, salted almonds, etc.. because if it always seems that the broth is sweet passes and then pouring salt paella comes out salt

Step 7. Add the rice

Before adding the rice, put a tablespoon of conventional vertical size to check the height of the stock. Correct height would be one that reaches half the height of the bucket (without measuring the handle of course)

Removed in this step the branches of rosemary

Add the rice to the pan and spread as uniformly as possible. If we see grains of rice over the meat pieces in the palette to help paella and flip the pieces of meat for dipping these grains of rice.

Step 8. Leave the paella.

If the height of the stock exceeds the average level of the spoon may be that it lingers water over 20 minutes and the rice could be overcooked and soft. My experience tells me that a full guarantee Rice holds a maximum 22 minutes without becoming soft and from there it is not advisable to spend.

Tip: If you spend with the water: if the 22 minutes we arrived leftover broth, take a spoon and quickly get the leftover broth paella for example in a bowl. We save our paella very decently and will continue being rich.

If the water does not exceed the average level of the water bucket could disappear in too little time and the rice would be hard. My experience tells me that a total warranty rice is hard if you cook in less than 15 minutes.

Tip: If we fall short with water: Turn off heat and quickly we cover the pan with foil and let rest for 10 minutes. When you remove the foil will see that is full of water vapor that has continued to evolve the paella but that steam can not leave the paella rice finishes cooking and saves us the ballot.

It is recommended that once the paella let sit a few minutes to lose temperature more enjoyable to eat, plus it will transmit all the flavor.

Step 9. Do we serve on a plate or eat in the pan?

That depends on each one. But the feeling that you serve a paella in the middle of the table and eat it directly with a wooden spoon without you serve it on a plate is indescribable.