Rice As Made In Valencia - 2 (Paella Valenciana)

Recipe Ingredients

1		Chicken (small)
2		Lean pork - - (about 3 1/2 ounces)
1/3 cup	78ml	Olive oil
1 cup	237ml	Tomato - peeled - squeezed and (medium) chopped
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Paprika - optional
1/2 cup	80g / 2.8oz	Green beans - cut in four
1/2 cup	118ml	Shelled peas
2 cups	320g / 11oz	Rice
5 cups	1185ml	Boiling water
1		Saffron
8		Crayfish
1/2 lb	227g / 8oz	Clams - cleaned and soaked
1		Cold water 1 hour to eliminate sand
		Salt - to taste

Recipe Instructions

Cut the chicken and the pork into small pieces, season them with salt, and fry in olive oil heated to the verge of smoking in a medium-sized pan. Brown briskly for 5 minutes.

Add the tomato, garlic, beans, and peas. When this has browned a little, add the paprika with the pan off the fire. Return pan to fire, put in 2 cups of rice, and fry until rice has browned a little while you bring 5 cups of water to a boil.

Add salt to taste, saffron previously crushed in a mortar, and the boiling water. Stir briefly to mix. Cook on high fire for 5 minutes, then on moderate fire for another 12 to 15 minutes.

When the rice is half cooked, add crayfish and clams. Once cooked, let rice rest 3 to 4 minutes before serving.

Source:
Barbara Norman

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