Paella Alla Valenciana

6 Servings

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Paella Alla Valenciana Ingredients

8 c Chicken stock	10 Cloves garlic; thinly sliced
1/2 ts Saffron	4 Tomatoes; in 1/2" cubes
1/2 c Extra virgin olive oil	Juice and seeds reserved
1 Rabbit; cut in 8 pieces	3 tb Spanish paprika
8 Chicken thighs	1/2 c Peas; shucked
1 lb Chorizo; in 8 pieces	1/2 c Romano wax beans; in 1"
1 Spanish onion; in 1/2" dice	2 Pimentos roasted; in 1/2"
1 Red bell pepper; in 1/2"	3 c Short grain Spanish; or
1 Green bell pepper; in 1/2"	24 Olives; green Valencians

Instructions for Paella Alla Valenciana

Heat chicken broth with saffron to a boil and keep warm. On to an open fire of grapevine clippings, or a hot grill, or two burners on a stove, place an 18 inch to 22 inch paella pan. Place 1/2 cup oil in pan and heat. Season the rabbit pieces and chicken, place into pan, brown well and remove. Add chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and stir it around for 3 to 4 minutes. Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed, about 20 minutes. Serve hot and now. Recipe by: MEDITERRANEAN MARIO #ME1A37 Posted to MC-Recipe Digest by Sue on Feb 26, 1998

Main Ingredient: Cuisine: Uncategorized