Paella Valenciana (Paella Valenciana) - II type

Submitted by enr on 06 Dec 2009
400 g rice pearl
1/2 chicken
1/2 rabbit
250 g pork ribs
200 g peas
100 g green beans
16 snails (optional)
4 tomatoes
1 red pepper
2-3 cloves garlic
1 sprig parsley
1 tsp paprika, saffron, pepper and salt
150 ml olive oil
Paella Valenciana (Paella Valenciana) - II type
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Chicken, rabbit and ribs are cut into pieces, the pepper into small cubes, garlic and parsley finely minced meat, grated tomatoes. Heat olive oil in paeyera or pan with a diameter less than 50 cm, it pozaparzhvat flesh as to seal, draw and leave to one side. In the same fat pozaparzhva pepper, add the beans and peas and slightly fried, followed by addition of garlic and parsley. When all accept a little color add grated tomatoes. As is evaporated seasoned with paprika and stir well, add the meat, salt and pepper and cover with 2 liters of hot water. Boil about 5 minutes of live fire, then reduce the temperature to medium and boil for 40 minutes. Then add the snails and a pinch of saffron. Fire increases and is distributed on top rice, boiled 15 minutes, then switched off and allowed to relax 5-10 minutes. Served on the board in paeyerata.
1 user
06 Dec 2009


The secret to good health of the Mediterraneans, lies in the food or the so-called Mediterranean diet. First is the quality of fat used. Also rznoobrazieto products are allowed on this diet to achieve a perfect balance of fat, protein, carbohydrates and minerals that the body requires, reducing food intake, which in most cases are the cause of some of the most common diseases such as diabetes, cholesterol, etc. Vegetables, fruits and cereals play an important role, giving us antioxidants like vitamins. C, E, etc., Whose job is to eliminate from our body all toxic and harmful, and so allow us to enjoy the so-called Mens sana in corpore sano, because in the end, she told the British Dietetic Dr. : Jillian McCain: We are what we eat.

Just try it now. Will get damn tasty. I have snails. Thank you!

Just finish it.

Today I made paella. I can only say that there are many options for cooking. I do not want to sound like a boast or anything. I live in Spain for 8 years and I work in a restaurant in the Valencian region of 7 years. My way of preparation is the same but without ohlyovi, parsley and pepper, if I put small meatballs ribs as add a spice name (pebreya) I think it is not in the B-th, it is typical for this area. I will add a photo. Today only home cooked 4 servings. Work varies from 20 to 500 portions.