Valencian-Style Paella

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             FOOD FUNNY
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Thanks to Jeff Symonds for sharing this with us:

My cooking has 4 levels:

Level 1: My spouse and I will eat it. (example: tuna sandwiches)

Level 2: My spouse and I won't eat it, but the dogs will eat it. (example: moderately burned chocolate chip cookies)

Level 3: The dogs won't eat it, but the chickens will eat it. (example: rice prepared with one cup rice to one cup water)

Level 4: The chickens won't eat it. (example: potatoes microwaved without stabbing first, aka potato-based charcoal briquets)

May all your cooking be Level 1.

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             TODAY'S RECIPE
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In Spain paella is usually eaten at midday, which is the traditional
main meal of the day in Spain, and rarely for supper. It is often cooked
outdoors in a large, flat pan that gives its name to the dish, and is
frequently served as a first course rather than the main dish. Many
versions feature a mixture of seafood, chicken, and sausages, but this
version is the one found in Spain's eastern province of Valencia. Please
be sure to use Spanish paella rice if it is available in your area, or
Italian arborio rice. Long-grain rice will not produce the proper results.

Valencian-Style Paella (Paella Valenciana)

4 Tbs (60 ml) olive oil
2 lb (900 g) chicken pieces
Salt and freshly ground pepper to taste
2 green bell pepper (capsicum), seeded and cut into chunks
10 oz (300 g) green beans (haricots), cut into 2-inch (5 cm) pieces
3 - 4 cloves garlic, finely chopped
2 - 3 ripe tomatoes, finely chopped
7 oz (200 g) canned white beans (cannellini or white navy), rinsed and drained
24 cooked snails (escargots)*
6 cups (1.5 L) water
2 tsp (10 ml) paprika
1/2 tsp saffron, crushed, or 1/4 tsp (1 ml) ground turmeric, or a couple of drops of yellow food coloring
2 cups (500 ml) Spanish paella rice or Italian arborio rice

* Canned cooked snails are available in finer supermarkets and gourmet specialty shops

Heat the oil in a large skillet (preferably 16-18 inches (40-45 cm) in
diameter) over moderate heat and brown the chicken pieces on all sides.
Season with salt and pepper. Add the peppers, green beans, and garlic
and cook, stirring occasionally, for 3 minutes. Add the tomatoes, white
beans, snails, and water. Simmer uncovered over low heat until the
chicken is almost done, about 15 minutes. Add the paprika and saffron
and raise the heat to bring the liquid to a boil. Add the rice, stirring
to distribute it evenly. Cook for 5 minutes, then reduce the heat to a
simmer and cook an additional 12 to 15 minutes, until the rice is almost
done. Remove from the heat and allow to stand for 5 minutes before serving.
Serves 6 to 8.
Received on Wed Jun 10 18:10:33 2009