Paella from the province of Alicante in Comunidad Valencia.
- 250 ml olive oil
- 1 ñora, presoaked for an hour in cold water and chopped, or ground from dried state
- Large pinch of saffron, ground
- 1 bulb of garlic, peeled and chopped
- 250 g red peppers, chopped
- 1.25 kg boneless chicken pieces, chopped
- 300 g monkfish tail, chopped
- 300 g tomatoes, peeled and crushed
- 300 g prawns
- 750 g paella rice
- 2.5 litres (approx.) water or fish stock
- Heat the oil in a paellera or a large frying pan.
- Add the ñora, saffron, peppers and garlic and fry gently until the garlic is beginning to turn golden.
- Add the chicken pieces and when they are half cooked, add the monkfish, tomatoes and prawns.
- Cook for a few minutes and add the rice and water or stock.
- Bring the mixture to the boil and then simmer immediately for about 20 minutes until the rice has absorbed the water.
- Whilst the rice grains should be loose, it is desirable to allow a few of them to stick to the bottom of the pan.
I couldn't obtain monkfish on the day I required it for this recipe, so I substituted it with red snapper. Like monkfish, red snapper is not bony and its skin is a pretty colour too. However, it is rarely used in traditional Spanish cuisine.
Having tried this recipe, my advice would be to buy a paellera if you are making this for 4 or more people. I made it for 4 and it was very difficult to fit in all the ingredients in my largest, deepest frying pan.
If the tomatoes are quite juicy, reduce the amount of stock. --JuliaBalbilla 20:51, 1 February 2009 (UTC)
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