Paella de Alicante
Paella is probably Spain's most famous dish. This recipe is genuine from Alicante. It is usually made with rabbit and snails, but it can also be cooked with chicken instead.
- If using rabbit, boil the meat for 8 minutes with an inch of rosemary.
- Add some olive oil to the paella pan. Fry a striped tomato for around 5 minutes. Add the saffron threads and two spoons of meat broth.
- In the same pan, fry the sliced peppers and the meat.
- Once it is fried set aside the peppers.
- Add a little bit more than the double of water than the amount of rice and put it to boil with the meat in the paella pan. Then, add the rice.
- Leave it about 20 minutes over medium heat.
- When the pan is running out of broth, add the peppers.
- The paella will be ready in a couple of minutes. All you need to do now is to put the paella pan out the fire, cover it with a cloth and leave it to rest for 5 minutes.
- Bring the pan to the table. Let your guests help themselves.
Ingredients & Quantities:
1 chopped rabbit
400 gr Bomba rice
8 tbsp of Olive Oil
1 red pepper
1 pinch Saffron stigmas
1 pinch Rosemary