INGREDIENTS:
- 1 Rabbit, cut into small pieces and salted.
- 2 Large ripe tomatoes, peeled, seeded and chopped
- 1 Gallon plus 1 quarter water, lightly salted
- 4 1/2 cup Calasparra Bomba rice
- 2 Large pinches of saffron filaments, lightly crushed and soaked in a little hot water.
- 2 large red peppers, roasted and peeled, and cut into broad strips.
- 4 garlic cloves.
- A bunch of fresh parsley, chopped.
Heat some olive oil in a frying pan and brown the pieces of rabbit.
Remove from the pan, then add the tomatoes to the pan and cook until
soft. Set aside. Put the water into a large pan and bring to a boil. Add
the rabbit and cook for 20 minutes. Drain, reserving the stock. As Maria
says, "Not everyone takes the trouble to make the broth, so they use the
water for the rice instead, but of course it won't be so good." Reheat the
tomatoes, and stir in the rice until it is lightly toasted and has
absorbed all the surplus oil. Put the stock and rabbit pieces into the
Paella. Ring to a boil and sprinkle in the rice and tomatoes, saffron, garlic
and parsley. Finally arrange the peppers over the top.Remove from the pan, then add the tomatoes to the pan and cook until
soft. Set aside. Put the water into a large pan and bring to a boil. Add
the rabbit and cook for 20 minutes. Drain, reserving the stock. As Maria
says, "Not everyone takes the trouble to make the broth, so they use the
water for the rice instead, but of course it won't be so good." Reheat the
tomatoes, and stir in the rice until it is lightly toasted and has
absorbed all the surplus oil. Put the stock and rabbit pieces into the
Paella. Ring to a boil and sprinkle in the rice and tomatoes, saffron, garlic
The rice must bubble fierce and fast on a high heat for 10 minutes
(by the clock); imagine each little grain jumping for joy. Turn down
the heat a little, and leave to cook for another ten minutes.
(by the clock); imagine each little grain jumping for joy. Turn down
the heat a little, and leave to cook for another ten minutes.
When the time is up, turn off the heat, cover the pan with a clean
cloth or foil and leave the rest for 15 minutes. This us VERY
IMPORTANT, but "the trick is to turn off the heat just before the
rice is cooked, as it will keep on cooking in the pan. It's a
question of judgment. You've got to learn the precise moment, that's
where experience comes in. If it is cooked for too long, the rice
will become like chewing gum. And NEVER add extra water. If all the
liquid has evaporated before the twenty minutes are up, turn off the
heat and cover the rice. It is ABSOLUTELY FORBIDDEN to add extra water.
By now the rice should be ready to serve, but in fact it improves the
longer it "relaxes" in the pan. Which makes it perfect for seconds.
Or thirds. Sprinkle with chopped parsley if you want it to look nice
in a photo, but the refinement is unnecessary.
cloth or foil and leave the rest for 15 minutes. This us VERY
IMPORTANT, but "the trick is to turn off the heat just before the
rice is cooked, as it will keep on cooking in the pan. It's a
question of judgment. You've got to learn the precise moment, that's
where experience comes in. If it is cooked for too long, the rice
will become like chewing gum. And NEVER add extra water. If all the
liquid has evaporated before the twenty minutes are up, turn off the
heat and cover the rice. It is ABSOLUTELY FORBIDDEN to add extra water.
By now the rice should be ready to serve, but in fact it improves the
longer it "relaxes" in the pan. Which makes it perfect for seconds.
Or thirds. Sprinkle with chopped parsley if you want it to look nice
in a photo, but the refinement is unnecessary.
BY Mavi Sánchez Morales & Sergio Valero Sánchez !!
No hay comentarios:
Publicar un comentario