Originally Posted by Lukelevi
Actually talking about paella, I was thinking to make one. Does anyone have the best recipe ? I will really appreciate it. Thanks.
You can translate the recipes from wikipaella using Google. Here's the translation of the first recipe:
400 gr. La Bomba rice Faller (DO Valencia)
500 gr. Chicken (two pieces of 60 gr. Approx. Per person)
500 gr. Rabbit (two pieces of 60 gr. Approx. Per person)
150 gr. Duck (a piece of 35 gr. Approx. Per person), fried and cooked separately.
200 gr. "Tavella" clean - paella white beans (800g with scabbard.)
200 gr. It garrofó clean - flat white bean paella (1 Kg with scabbard.)
200 gr. "Ferradura" - flat green beans
1 large ripe tomato grated
1 clove garlic, minced
1 tablespoon sweet paprika
300 gr. Pre-baked snails
120 ml. AOVE - extra virgin olive oil
Water (2 to 3 parts per each rice)
Duck broth (2 parts per each rice)
The recommended paella is 45 cm in diameter
Edited by French Fries - 10/6/16 at 10:51am
- With the paella over low heat, pour oil and add a little salt.
- When the oil is hot, sear the chicken and rabbit.
- Add the vegetables clean, cut and threshed, to keep them well rehogadas.
- Fry the chopped garlic, paprika and grated tomato.
- Pour water and duck broth.
- Boil for at least 10 minutes, during this time add the chopped duck (one piece per person) and put the point of saffron, coloring and salt.
- Add the snails and well distributed rice.
- Cook the first 5 minutes over high heat.
- Then down to medium heat.
- And the last 4 or 5 minutes over very low heat (total of 18 to 20 minutes of cooking).
- Reduce heat to gradually turn fire embers and get the cherished "socarrat".
- Stand 5 minutes before serving