La rioja paela

Recipe from: 20 April 2010

Ingredients 19
Servings 12
Time 25 mins

Ingredients

  • 400
    g
    Spanish paella rice
  • 800
    g
    Chicken thighs (or breasts if you prefer dry meat), cut into smallish pieces with all lose ends remo
  • 550
    g
    Rabbit, also cut into small sections
  • 125
    g
    Spanish chorizo cut into chunky slices
  • 4
    Tomatoes, peeled and chopped
  • 2
    Pimientos, peeled and cut into strips
  • 2
    Lemons, sliced into wedges
  • 12
    Vaquetas snails
  • 400
    g
    Garrofo white beans
  • 200
    g
    Haricot bean (or tavella)
  • 300
    g
    Wide green bean (ferraura type)
  • 250
    ml
    Extra virgin olive oil
  • 125
    ml
    Dry sherry
  • 3
    cloves
    Garlic, crushed
  • 3
    Tbs
    Hot paprika
  • Few springs fresh rosemary
  • 2
    Tbs
    Fresh parsley, chopped
  • 1
    tsp
    Saffron strands
  • Sea salt and freshly ground black pepper
 

Method

40 mins
 
Heat the olive oil in a large paella pan and then add the chopped onions, pimientos, garlic, chillies and rosemary.

Sauté the vegetables for a few minutes until the onions begin to soften, season the chicken and the rabbit with salt and pepper and add to the pan along with the chorizo and paprika.

Fry, stirring frequently, over a high heat to lightly seal the meat.

Add the rice and mix well with all the other ingredients to ensure that each grain of rice is coated in oil.

Pour in the sherry and allow it to evaporate before adding around a litre of boiling water.

Reduce the heat, bring the liquid to a simmer and sprinkle on the saffron, stirring well to combine it with everything well.

Add the tomatoes and season well, simmering for about 15 minutes and stirring well to prevent the rice from sticking, but not too much.

Add the snails, topping up with more boiling water if necessary, and stir through so that they are submerged.

Cook for a few minutes over a medium heat and then stir in the peas and season to taste.

Take the pan off the heat, cover with foil and leave the rice to stand for 5 minutes.

Garnish, sprinkle with a handful of chopped parsley and arrange the lemon wedges around the pan.

 

Read more on: cook  |  boil  |  sauté  |  vegetables  |  sauté  |  rabbit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.