bergenguy
Knows what a fatty is.
So I didn't have any snails or rabbit on hand, so I couldn't make a Paella (the dish), but I did have a bunch of stuff from the garden and forest that goes good with rice... so I decided to make rice with things in my Paella (the pan). I also finally created a photobucket account and thougth this would be a good way to figure out how to post pics from photobucket. So here goes..
First, the most important step, browning the chicken.
Then I threw in some freshly picked Chanterelles.
Add some Chorizo (while praying to the Paella gods for forgiveness for adding it). push it to the sides and begin the sofrito with box grated tomatoes from the garden.
After adding some garlic and pimenton (once the tomato is cooked down a bit so they don't burn), I threw in some Roma beans from the garden and some butter beans... from a can
.
Add water (3 times as much as the rice I will add), and a big stick of rosemary
Now is a good time to have a cold drink and catch up on some magazines that have been stacking up
Once it came to a boil, I added salt and saffron and let boil three minutes more before removing the Rosemary and adding the rice in a cross
I stirred the rice a bit to even it out in the pan and that was the last I touched it, so that the top layer of rice could form correctly
After about 20 minutes I started 'checking' it to see if it was done, once it sounded like the bottom was frying rather than steaming I let it go a little more to form the soccarat.
On the table at last
Well, that's that! thanks for following along, hope you found it interesting or at least mildly amusing.
First, the most important step, browning the chicken.
Then I threw in some freshly picked Chanterelles.
Add some Chorizo (while praying to the Paella gods for forgiveness for adding it). push it to the sides and begin the sofrito with box grated tomatoes from the garden.
After adding some garlic and pimenton (once the tomato is cooked down a bit so they don't burn), I threw in some Roma beans from the garden and some butter beans... from a can
.
Add water (3 times as much as the rice I will add), and a big stick of rosemary
Now is a good time to have a cold drink and catch up on some magazines that have been stacking up
Once it came to a boil, I added salt and saffron and let boil three minutes more before removing the Rosemary and adding the rice in a cross
I stirred the rice a bit to even it out in the pan and that was the last I touched it, so that the top layer of rice could form correctly
After about 20 minutes I started 'checking' it to see if it was done, once it sounded like the bottom was frying rather than steaming I let it go a little more to form the soccarat.
On the table at last
Well, that's that! thanks for following along, hope you found it interesting or at least mildly amusing.
