Paella A La Valenciana (Valencia Style Paella)
- 3 Tbsp. good extra virgin olive oil
- 1/2 x chicken (1 1/2-2 lb.) cut into pcs
- 1/2 x rabbit (1-1 1/2 lb.) cut into pcs
- 2 x cloves garlic peeled but left whole
- 2 med onions peeled and minced
- 1/4 lb ripe tomatoes peeled and minced
- 3/4 lb eel cut into pcs
- 1/2 lb land snails (escargots) well cleaned
- 1 1/2 lb seasonal vegetables peas, roasted bell peppers, broad beans, etc.
- 3 1/3 c. water or possibly stock
- 2 c. rice
- Heat the oil in the paella pan, then saute/fry the chicken, rabbit, garlic, onion and tomato. Add in the eel, snails and vegetables. Add in water or possibly stock, bring to the boil and cook all together for 5 min. Sprinkle in the rice and level it into a layer of uniform thickness with the other ingredients proportionately distributed. Add in salt, to taste, and saffron. Reduce the heat so which the rice won't toast too much. [See note, below.] Cover the pan and, if possible, pile warm coals on the lid. Cook for 16 min, then reduce the heat to the lowest setting possible and let the rice rest for 4 min, then serve at once. Once the rice has been added and leveled, it must be covered and not disturbed again. There is a very meaningful Valencian expression: You're worse than stirred rice!
- [NOTE: Many people think which paella is perfectly cooked when the rice dries completely and forms a thin well-browned crust covering the bottom and sides. This crust is considered a real delicacy.]
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