Summary

Ingredients

• 10 tablespoon olive oil
• 1 large red pepper (s), cut into strips
• 1 chicken, cut into small pieces
• 400 g pork (chopped pork ribs or oulash)
• 400 g rabbit, cut into small pieces
• 400 g beans, reen
• 200 g beans, thick white
• 200 g peas, fresh or frozen
• 1 tablespoon parsley, chopped
• 200 g tomato (s), peeled, finely chopped
• 400 g short rain rice
• 0.5 teaspoon ½ saffron, more pure
• 1 liter chicken broth, lightly salted
• 1 lemon (s), cut into quarters
• 2 teaspoons sea salt
• 6 cloves garlic, roughly chopped

Print Recipe Pin Recipe

Instructions

1. Heat the olive oil in a paella pan (or a large frying pan approx. 32 cm in diameter), add the salt (this will prevent it from splashing) and fry the pepper strips in it. Remove the pepper strips again. Put the meat in the pan and fry on all sides. Add the beans and let them fry. Then stir in the garlic, parsley and tomatoes. Dissolve the saffron in the broth (you can also do without it) and pour it into the pan. Mix everything well and cook for approx. 5 minutes. Season if necessary.
2. Now add the rice, mix everything well, distribute the meat nicely. There must now be enough liquid in the pan to cover everything well. Now it is not allowed to stir any more! Depending on the consistency of the rice, let it simmer for 10 to 20 minutes. If the liquid is insufficient, add water. Now place the star-shaped peppers on top and cook for another 5 minutes. Remove the pan from the heat and let it rest for 5 to 20 minutes. Garnish with the lemon quarters (drizzle over the paella).
3. If you like lobster, lobster crab or mussels, you can sear 2 pieces per person with the peppers, remove them and put the pepper strips back on top.
4. Here in the country, paella is prepared with escargots.
5. Another tip: if you cook the paella on the stove, it is better to pre-cook the rice. Since you shouldn`t stir it anymore, it tends to stay hard on the outside of the pan, while inside everything gets mushy! The cooking time will then be reduced.
6. If you use dried beans, soak them overnight and only add the rice when they are as good as soft.
7. Basically you can use any vegetable. The amount of vegetables can vary. If you take z. If you add artichokes, the paella will be dark. More rice can also be taken if there are good eaters. The Spaniards calculate 100 g of rice per person. I only take 50 to 70 g.
8. You can also use lamb instead of rabbit.