approx 1000 portions. This year the recipe included rabbit, chicken, broad beans, green beans
Damn!! That's a big pot of stew!! Looks good and sounds good too!
It is! The main thing is good quality ingredients and perfect timing. It's not really a stew. All the stock gets absorbed by the rice during cooking, so you end up with a rice dish which is somewhat drier than an Italian risotto. Saffron (Spain is a major producer) is a must have ingredient for the golden yellow colour. The Valencia coastal plain, just to the North of where I live, is the second largest rice growing region in Europe after Northern Italy. Very much a local dish celebrating locally produced ingredients, as is it's alter ego, Paella de Mariscos. A third variant, Paella Mixta, was specifically invented for the tourist trade in the 1960's
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Photo taken in 03749 Jesus Pobre, Alicante, Spain
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