Paella'Valenciana (I) Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Chicken | 1 5 Pound | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1 small tomato, peeled, seeded, and chopped | ||
| Garlic | 1 Clove (5gm), chopped | |
| Green beans | 1 Cup (16 tbs) | |
| Peas | 3/4 Cup (16 tbs) | |
| Boiling water | 5 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
| Saffron | 1 Pinch | |
| 12 snails, cleaned and ready for cooking | ||
| Rice | 2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Put 5 cups water to boil.
Cut chicken into very small serving pieces, dry pieces with a towel, sprinkle with salt, and fry in very hot olive oil in a medium-sized pan.
When chicken has browned for 5 minutes, add the tomato, the garlic, the beans broken into pieces 1-2 inches long, and the peas.
Stir while frying for 1 minute.
Remove pan from fire to mix in paprika, and on returning it to fire, pour in, boiling water.
When the mixture boils again, dilute saffron in a little of the boiling liquid and add it with the snails.
Salt to taste and let it all cook over a slow fire 15 minutes.
Put a little more water to boilon the side.
When the snails and chicken are done, add a little boiling water to make up for what has been lost in the cooking.
Bring it to a rapid boil on a hot fire.
Add rice.
Let it cook rapidly 2-3 minutes, then continue cooking another 10-12 minutes over a low fire.
When the rice is done, leave it over the lowest possible heat for another 5 minutes to dry.
Cut chicken into very small serving pieces, dry pieces with a towel, sprinkle with salt, and fry in very hot olive oil in a medium-sized pan.
When chicken has browned for 5 minutes, add the tomato, the garlic, the beans broken into pieces 1-2 inches long, and the peas.
Stir while frying for 1 minute.
Remove pan from fire to mix in paprika, and on returning it to fire, pour in, boiling water.
When the mixture boils again, dilute saffron in a little of the boiling liquid and add it with the snails.
Salt to taste and let it all cook over a slow fire 15 minutes.
Put a little more water to boilon the side.
When the snails and chicken are done, add a little boiling water to make up for what has been lost in the cooking.
Bring it to a rapid boil on a hot fire.
Add rice.
Let it cook rapidly 2-3 minutes, then continue cooking another 10-12 minutes over a low fire.
When the rice is done, leave it over the lowest possible heat for another 5 minutes to dry.
Chef
