It’s Friday again! And well, it’s been a crazy week, it’s the end of the quarter and we had loads of work to do before Christmas holidays and my returning home trip is today so I had to pack my stuff and get ready. Yep, I’ve been very, very busy.
Well, while I’m going back home, you can learn how to cook “Paella Valenciana”. This is one of my favourites dishes and it’s easier than anyone thinks. Aprons on guys!
Ingredients (4 people):
- 2 cups rice
- A quarter chicken (better if thigh).
- A quarter rabbit.
- 150 gr/5 oz string beans.
- 75 gr/0.6 oz lima beans.
- 2 medium tomatoes.
- 2 garlics.
- 2 L of water.
- Olive oil.
- Some saffron.
- A rosemary spring.
There’s a special pan for cooking this dish, you can look at the photo above, it’s the better way of doing it but I know it’s difficult to find if not in Spain but you can use another one. Make shure it’s about 5 cm wide and big enough for all the ingredients. When cooking, the heat has to be evenly distributed.
- Grate the tomatoes.
- Peel and chop the garlic.
- Clean the string beans and separate and clean the lima beans.
- Heat the pan with the oil, you have to barely cover the pan’s bottom.
- Add grated tomato and garlic, fry at low heat until it’s cooked. Stir every now and then.
- Add the meat and fry about 20 minutes (medium-low heat).
- Add the beans and fry about 10 minutes more.
- Add water enough to cover all the ingredients.
- Let it boil for about 30 minutes, until the string beans get cooked. Be careful not to cook too much.
- Add the rice, salt, a strand of saffron, and the rest of the water. Let it boil till all the water vanishes.
- Decorate with the rosemary spring.
Don’t be disappointed if the two or three first times the result is not very good, you just have to practice.