This recipe, from "My Kitchen in Spain" (Harper Collins) by Janet Mendel is a feature of:
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Ingredients
1 cup
fresh giant lima beans, or dried butter beans, soaked overnight
2 cups
sliced wide, flat green beans (2-inch pieces)
2
chicken thighs (10 ounces)
1/2
rabbit, cut into 4 serving pieces
1
boneless duck breast (10 ounces), cut into 4 pieces (or substitute chicken breast)
salt
1/4 cup
olive oil
2 cloves
garlic, finely chopped
1
tomato, grated (1/2 cup pulp)
6 drops
yellow food coloring dissolved into 2 tablespoons of water
1/4 teaspoon
saffron threads, crushed
1 teaspoon
pinenton
4 cups
chicken broth or water
12
cooked or canned snails, in their shells
sprig of fresh rosemary
2 cups
Spanish medium-short-grain rice
lemon wedges
Instructions
1.
If you are using dried butter beans, soaked overnight, cook them in boiling water for 5 minutes. Drain, refresh under cold water, and set aside.
2.
Blanch the green beans in boiling water for 1 minute. Drain, refresh in cold water, and set aside.
3.
Cut the chicken thighs in half along the bone, making four pieces. Lightly salt the chicken, rabbit and duck.
4.
Place a 14-inch paella pan on the stove and heat the oil over medium heat. Sprinkle 1 teaspoon of salt in the oil, then add the chicken, rabbit and duck. Brown slowly for 10 to 15 minutes, turning occasionally. Then add the fresh lima beans or par boiled butter beans and the blanched green beans. Continue sautéing these ingredients for 5 minutes more.
5.
Add the garlic and, when it begins to turn golden, about 1 minutes, add the tomato pulp. Keep frying the mixture for another 5 minutes.
6.
In a small bowl, combine the yellow food coloring, saffron and pimenton. Stir until the spices are dissolved. Dribble the mixture into the pan.
7.
Add the broth and turn the heat to high. Add the snails and rosemary. When the liquid is boiling, add the rice, stirring to distribute it evenly. Continue to cook over high heat for 6 minutes. Remove the rosemary.
8.
Turn down the heat to medium. Cook for 14 more minutes, without stirring. (The total cooking time once the rice is added is 20 minutes.) The liquid should be mostly absorbed, and the rice al dente.
9.
Let the paella set for 8 minutes before serving. Garnish with lemon wedges.
... an excerpt of:
"My Kitchen in Spain" (Harper Collins)
click on the cover to see it at Amazon.com
