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Paella'Valenciana (I) Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Medium|
|Green beans||1 Cup (16 tbs)|
|Peas||3⁄4 Cup (12 tbs)|
|Boiling water||5 Cup (80 tbs)|
|Rice||2 Cup (32 tbs)|
Calories 1761 Calories from Fat 827
% Daily Value*
Total Fat 92 g142%
Saturated Fat 22.2 g111.2%
Trans Fat 0 g
Cholesterol 424.9 mg
Sodium 554.5 mg23.1%
Total Carbohydrates 85 g28.3%
Dietary Fiber 5.3 g21%
Sugars 3 g
Protein 139 g277.6%
Vitamin A 60.6% Vitamin C 28.1%
Calcium 12.4% Iron 55%
*Based on a 2000 Calorie diet
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.
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.