PAELLA VALENCIANA (SPAIN)
- 12 assorted fish fillets (diced in 2 finger widths)
- 2 coffee cups refined oil
- 1 tablespoon of butter
- 1 large onion finely chopped
- Salt
- A pinch of black pepper
- A pinch of saffron
- 4 pieces of veal thigh or fillet, finely ground
- 1 chicken breast cut into 4 parts
- 4 sausages or pinky-finger-length sausages, slit in the middle
- 2 large tomatoes, peeled and finely chopped
- 1 bell pepper diced
- 1 red kavata pepper diced
- 1 handful of sliced mushrooms
- 1 artichoke core, quartered
- 4 tablespoons of peas
- 1 cup of rice (0,48 lbs)
- 3 glasses of water
Soak the rice for twenty
thirty minutes, wash and drain
Put the butter and onion
in a saucepan, fry for two or three minutes, add the meat and chicken.
Fry for two or three more
minutes, add the tomato, salt, pepper and saffron, add three glasses of water,
boil slowly and cook for twenty minutes and remove from the fire (Measure the
remaining water, two glasses should remain.)
Put half of the refined
oil in a pan, heat it up, fry the fish fillets for two minutes and keep them.
Put the remaining refined
oil in a pan or casserole or a flat bottomed pan, heat it up and add the rice.
Stir-fry for two or three
minutes, put the cooked meat, then the vegetables and two glasses of water from
the above meat, and cover it with a lid.
Cook for fifteen minutes
in a medium-heat oven or on the stove, and serve immediately in the pot without
stirring.
ENJOY YOUR MEAL