Today I come with the recipe of the authentic paella, as I think it takes a class for any European and Spanish person because they call paella to anything that is rice with things.
- Bomba rice 1500 g
- Chicken 1
- Rabbit 1
- Flat green beans 500 g
- Garrofó 500 g
- Extra virgin olive oil
- Sweet paprika
- Crushed tomato
- Fresh rosemary
How to cook:
- Place the paella pan and add olive oil, when it is hot add and fry the chicken and rabbit. Once all the meat is browned, add the green beans and the garrofó.
- Once everything is cooked, add the crushed tomato and the sweet paprika and fry everything together.
- Add the water (up to the tops of the handles) and bring to the boil. Add the saffron and salt.
- Once the water is boiling, add the rice in the form of a cross, and then stir. From this point until the end, do not move the rice. Halfway through cooking, we can also add a few sprigs of rosemary, which we remove before serving.
- Leave to stand for a few minutes, covered with a large cotton cloth, for a few minutes away from the heat.
It is very common and traditional to eat paella every Sunday with family and friends, it is the weekly meeting point. The best paellas are the ones made with friends, hanging out, talking and having an aperitif, where one knows how to cook it and the rest “help”, where bonds are created…..
For me, the best memories I have of paella are always at the Falla, where we try to make paella in the paella competition, all together, lifelong friends, which may not be the best paella, but you can eat it and the company is the best. Also making a paella at 4am is a great plan, every 18th of March … well, it’s already a tradition.
Well, so much for this week’s blog. Next week I will tell you about my trip to Torino.
Many kisses to all of you