---

Paella Valenciana de la Huerta

---

This paella is prepared with the ingredients available at the time of preparing it. This produces a great variety of different ones. The recipe given below, however, is one of the most usual among them.

(A rice dish for six):

600g rice
480g rabbit
600g chicken
24 snails
180g grated tomato
180g garrofe (special beans for paella)
180g tabella (normal white beans)
6 tbsps olive oil
A few strands of saffron
1 tbsp sweet red pepper
Salt and yellow coloring for paella
200g ferraura (green beans for paella)

Place the paella over the heat with olive oil and a little salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add the beans, all of them, fry a little longer and add the tomato. When the latter has been fried, add the sweet pepper and the water very fast (2.5 to 3 l). At boiling point add the snails, cleaned and boiled previously, saffron, coloring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, after that it will be cooked for 6 minutes over fast heat and over a low heat for the rest of the time until it is done.Observation: The amount of water and the correct heat are very difficult to get right in theory. Practice will teach the correct measures for the rice to be just right.

---

Chicken in Garlic Sauce (Pollo al Ajillo)

---

1 dl (1/2 cup, 4 ounces) olive oil
Approx. 1 1/2 kg (2 1/2-3 pound)chicken, cut in small serving pieces
Salt
1 head garlic, minus 2 cloves, minced
1 dl (1/2 cup, 4 ounces) water
Juice of 1 lemon
Few strands saffron or pinch powdered saffron, diluted and crushed in very small amount of water

Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown. Place chicken pieces in large, shallow casserole. Salt. Pour off all but 4 tablespoons of oil in skillet. Saut garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron. Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken. We suggest a light, dry red wine, for example Torres Coronas from Catalonia or Señorío de Sarria from Navarra.

---

Red Pepper Salad (Ensalada de Pimientos)

---

2 medium red peppers, sliced in rings
1 small onion, sliced in rings
6 tablespoons olive oil
3 tablespoons white vinegar
1 garlic Clove, minced
3 tablespoons fresh parsley, minced
Salt
Pepper
1/2 head lettuce, cut in pieces
8 canned anchovies
1 hard-boiled egg, chopped

Place pepper and onion rings in salad bowl. In small bowl combine olive oil, vinegar, garlic, parsley, salt and pepper. Pour over onions and peppers and let sit for a couple of hours. Stir once in a while. Arrange lettuce pieces on bottom of large serving plate. Pour pepper-onion mixture over. Garnish with anchovies and sprinkle with chopped egg.

---

A Castilian Recipe for Garlic Soup (Sopa de Ajo Castellana)

---

100g olive oil or a tbsp lard
100g cured ham
100g one day-old bread in slices
1 tbsp sweet paprika
3 cloves garlic
6 eggs
1 l water

Heat the oil and add the not-too-thinly sliced garlic. Before the garlic has turned brown, add the cubes of ham and the slices of bread. Let it cook for a few minutes and then add the paprika, followed by water and salt. Bring to boil and then poach the eggs.

---

Caramel Custard (Flan de Huevos)

---

2 whole eggs
10 egg yolks
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon, in pieces
6 tablespoons sugar
Caramelized sugar
8 tablespoons sugar

To make the caramelized sugar, heat sugar in an ovenproof (1 liter, 4 cups, 1 3/4 pints) plan mold, over low heat, stirring constantly. Cook until sugar has melted and is golden brown. Tilt pan to coat bottom and sides. Remove from heat and let cool for at least 30 minutes, tilting pan occasionally to coat sides. To make the custard, mix half of the milk with 3 tablespoons sugar and peel of 1 lemon. Cook slowly over low heat for 1/2 hour, stirring constantly. Set aside. Remove lemon pieces and discard. In large bowl beat whole eggs and egg yolks lightly. (Egg shells can be saved and added later to water of the Baño María to prevent from splashing into flan while cooking). Blend in 3 tablespoons of sugar and remaining milk. Gently add the boiled milk and stir. Pour custard mixture into mold on top of caramelized sugar. Place mold in pan of hot water (Baño María). The water should cover more than half of mold. Cook on top of stove over a medium flame for 30 minutes. Transfer to a preheated F (180 C) oven and continue cooking for another 30 minutes or until an inserted knife comes out clean. Immediately remove from water and cool, covered, at room temperature. Refrigerate, covered, until ready to serve. Unmold by loosening sides of custard with a knife and place a serving plate over mold. Turn over on to plate.

Home | Up |

Level