Paella School

INGREDIENTS (for 4 people)

400 gr. of rice variety Dinamita by Molino Roca (round pearly and short rice)
500 gr. of chicken
500 gr. of rabbit
200 gr. of ferradura (batxoqueta or flat green bean)
150 gr. of garrafon
2 tomatoes
1 teaspoon of sweet paprika
A few strands of saffron
Snails
Extra virgin olive oil
Sprig of fresh rosemary
Water
Salt

PREPARATION
Chop the batxoqueta, shell the garrafón and grate the tomato. With the paella to soft fire in the center, pour the oil and observe that it is leveled in the center. When the oil is hot, add the meats and brown them.

In the center of the paella, fry the batxoqueta and, if we have, the roget.
Move the vegetables to the sides of the paella and add the grated tomato in the center, add salt and fry it.
Add a teaspoon of paprika and stir it.

Next, we add the water to the paella, until almost the edge of the container. We raise the fire and, when it begins to boil, we add the saffron. We prove and rectify the point of salt, and we put a sprig of fresh rosemary.

Let it simmer for 30 minutes. At this point, we add the snails, if we wish it, and we throw the rice making a line of the diameter of the paella (cavalló), never in the form of rain.

We distribute with the spatula the rice, in a uniform way.
To cook to alive fire, the first 5 minutes, then to lower to average fire until we have a dry, whole and juicy rice.

If we are brave and we like the socarrat, we raise the fire to full in the center of the paella.
We turn off and let stand 5 minutes.
We will eat it with a wooden spoon to be faithful to the tradition and directly from the paella itself.

Enjoy your meal!

INGREDIENTS FOR THE FUMET
2 tomatoes
1 onion
1.5kg of white fish
3 liters of water

INGREDIENTS FOR THE PAELLA
Dinamita rice variety by Molino Roca (short round pearly rice)
2 tiger prawns
2 langoustines
1 large cuttlefish
100 gr of rice shrimp
6 mussels
1 teaspoon of sweet paprika
Saffron
Salt
EVOO

PREPARATION
As a starting point we prepare a fumet with tomato, onion, virgin olive oil and rock fish, galleys or crabs.
After adding virgin olive oil in the center of the paella (we take advantage of this to level the paella), we fry the langoustines, prawns or shrimps and remove them. Fry the cuttlefish or squid in small pieces, add the Salmorreta* and stir all the ingredients until they are well integrated.
Once everything is mixed, add the sweet paprika and stir.
Add the fumet in the paella, sprinkle a little saffron and add salt.
We raise the fire to the maximum and we throw the rice making a line of the diameter of the paella (cavalló) never in the form of rain.
When the fumet evaporates, we add the mussels and the seafood in an orderly and showy way. Once the rice begins to emerge we lower fire to the minimum and we wait until all the broth evaporates. Once the rice is dry, let it rest for about 10 minutes.

*Preparation of the Salmorreta:

INGREDIENTS
- 2 black peppers
- 2 cloves of garlic
- 2 ripe tomatoes

PREPARATION
Grind all the ingredients until obtaining a homogeneous puree.