Paella with rabbit meat
Mar Soler, chef of the 2 Estaciones restaurant in Ruzafa, Valencia, gives us the keys to preparing this paella recipe with rabbit meat, in the purest Albaida style.
Ingredients for the ball:
- 500g minced pork
- 250g bread soaked in milk
- 1huevo
- Garlic, pine nuts, parsley, salt, pepper, cloves, cinnamon.
- 1/2 chicken, cut into pieces
- 1/2 rabbit, cut into pieces
- 300g chopped pork ribs
- 200g flat beans
- 100g carob
- 1 large tomato
- 1 red pepper
- 1 clove of garlic
- 350g rice
- 1 liter of water
- Olive oil, salt, saffron
Elaboration
1. For paella, we use the well-known 20-20-20 rule. That is, 20 minutes for the sofrito, 20 minutes for cooking the broth, and 20 minutes for the rice. Although nowadays we'll give the broth a little more time and the rice less.
2. We start by sautéing the strips of bell pepper. Remove them once they are softened and add the chopped, seasoned meat. 3. When the meat is well browned, add the beans and lima beans. 4. Next, add the garlic and tomato. 5. When the tomato is well sautéed, add the water and let it simmer over low heat. It's said that you should let the liquid evaporate until it reaches the mark on the handles, and then add the rice.
6. Add the rice, turn up the heat, and when it starts to boil, turn it down and add the meatballs and the pepper, perfectly arranged to create a peaceful boundary between each serving. 7. Let it cook for about 16-18 minutes. 8. Right at the end, turn up the heat to create the wonderful socarrat that everyone loves. 9. Let the paella rest for at least 5 minutes. Even if you're eager to eat it, those extra minutes will make it even better.
