Valencian paella – a detailed recipe for cooking. friends: 
Photo of the dish: Juan Andrés Mestre Time: 2 hours. 10 min. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 chopped chicken
- 1/2 sliced rabbit
- 16 clams or mussels
- 570 gr. plus 30 gr. rice (100 gr. per serving), better round grain
- 2 tbsp. olive oil
- 1 striped red bell pepper
- 1/2 tsp sweet paprika
- 700 gr. sliced 2.5 cm. green green beans
- 700 gr. peeled green beans
- 1/2 chopped tomato
- 4.5 tbsp. water or so much to fill a pan for paella up to the height of the handles 2 times
- Salt and ground black pepper
- 1 pinch of saffron for color
- Sprigs of rosemary for decoration
- Optional equipment: large shallow pan
Recipes with similar ingredients: chicken, mussels, round grain rice, green beans, edamame beans, tomatoes, sweet peppers, paprika, saffron rosemary
Recipe preparation:
- Heat in a pan 1/4 – 1/2 tbsp. oils. Put strips pepper and fry until they begin to soften. Get out and leave for decoration. Sauté chicken and rabbit over medium heat. until golden brown, adding more if necessary oils. In the middle of cooking, add paprika so that the meat is slightly colored up. Move the meat to the edges of the pan, place in the center beans, beans, tomatoes and mix well. Add 1/2 water to she half-filled the pan. Cook with a low boil about 30 minutes, until most of the water has evaporated. Add snails and cook for 5-10 minutes.
- Add rice, evenly distributing it over the pan and fry for several minutes, stirring in a circle. Pour in remaining water and cook for about 20 minutes. Salt and pepper. Add a pinch of saffron for color. After that, the paella is no longer перемешивают.КулинарныйTip: 1 cup of rice requires 3 tbsp. water. While paella is cooking, boil the clams in for about 5 minutes or until the clams open up. Discard unopened. Insert the clams into paella.
- In the last 1-2 minutes. increase the heat to moderately strong until the bottom layer of rice will not begin to caramelize. This paella version Valencians are called “socarrat”. If rice starts to burn, immediately remove the pan from the heat. Decorate the paella with strips of red pepper and sprigs of rosemary. Cover the pan and give it before serving. stand for 5 minutes
