Italian recipes

Paella Alla Valenciana

Course : Italian
Source: Mario Batali
Serves: 8

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Ingredients:

8 cups chicken stock

1/2 teaspoon saffron

1/2 cup extra-virgin olive oil

1 medium rabbit - -- (2 1/2 to 3 lbs), cut 8 pieces

8 medium chicken thighs

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 pound chorizo sausage -- cut 8 pieces

1 medium spanish onion -- chopped 1/2 inch dice

1 medium red bell pepper -- cut 1/2 inch dice

1 medium green bell pepper -- cut 1/2 inch dice

10 cloves garlic -- thinly sliced

4 medium tomatoes -- chopped 1/2 inch cubes, juice and seeds reserved

3 tablespoons spanish paprika

1/2 cup peas -- shucked

1/2 cup romano wax beans -- cut 1 inch lengths

2 medium pimentos roasted, and cut in 1/2 inch wide strips

3 cups short-grain spanish or Italian arborio rice

24 large olives -- green valencians

Preparation / Directions:

Heat chicken broth with saffron to a boil and keep warm. On to an open fire of grapevine clippings, or a hot grill, or two burners on a stove, place an 18-inch to 22-inch paella pan. Place 1/2 cup oil in pan and heat. Season the rabbit pieces and chicken, place into pan, brown well and remove. Add chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and stir it around for 3 to 4 minutes. Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed, about 20 minutes. Serve hot and now. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A37)

Paella Alla Valenciana

Ingredients:

Preparation / Directions:

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