Connoisseur – Paella
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 400 g rice (paella rice)
- 1 chicken, cut into pieces
- 1 rabbit, cut into parts
- 1 handful beans (runner beans), green
- 3 pepper (s), red and yellow
- 450 g peas (frozen)
- 1 bag / s saffron threads
- 1 ½ liter chicken broth
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Fry the rabbit and chicken pieces very crispy in a large pan. It is important that a good roast is formed (this can take a good twenty minutes - to fry crispy does not mean as quickly as possible at full heat, but rather patiently over medium heat). Then deglaze the whole thing with a little of the chicken stock. Clean the vegetables, cut them into small pieces and add them. Then sprinkle the rice over it.
- Mix about one to one and a half liters of chicken stock with the saffron and add to the paella. You can only add so much liquid that the whole thing is not covered - it`s better to add the broth gradually, similar to risotto. The rice and the meat should now cook uncovered (the heat should be medium, low heat is not appropriate here). If you like, you can add salt, a little pepper and possibly a little cayenne pepper. Serve hot.
- Note: Originally only a few spices are added, as the whole taste should come exclusively from the searing of the meat (which can be seasoned beforehand).
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