Recipe - Paella Alla Valenciana

8 cup Chicken stock
One half teaspoon Saffron
One half cup Extra virgin olive oil
1 Rabbit; cut in 8 pieces
8 Chicken thighs
1 pound Chorizo; in 8 pieces
1 Spanish onion; in 1/2" dice
1 Red bell pepper; in 1/2"
dice
1 Green bell pepper; in 1/2"
dice
10 Cloves garlic; thinly cut or sliced up
4 Tomatoes; in 1/2" cubes
Juice and seeds reserved
3 tablespoon Spanish paprika
One half cup Peas; shucked
One half cup Romano wax beans; in 1"
lengths
2 Pimentos roasted; in 1/2"
strips
3 cup Short grain Spanish; or
Italian arborio rice
24 Olives; green Valencians

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 One half 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.

Recipe by: MEDITERRANEAN MARIO #ME1A37

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998