Jeannie’s Mountain Paella
In Spain one can buy a gas ring specially for cooking paella for a picnic. Look out for Callasparra paella rice.
6 tablespoons of extra virgin olive oil
8 cloves garlic, sliced
2 large onions, coarsely chopped
1 large green pepper, cut into 1cm (1/2inch) cubes
1 large red pepper, cut into 1cm (1/2inch) cubes
2 small rabbits, jointed and cut into smallish pieces
1 large pork fillet, cut into cubes, or 350g (12oz) secreta
Salt and freshly ground pepper
1 teaspoon saffron
1kg (2 1/4lb) paella rice approximately (generous ½ cup per person)
1.8 - 2.4l (3-4 pints) homemade chicken stock
450g (1lb) frozen peas
Garnish
4 very ripe tomatoes
Flat parsley sprigs and chopped chives
One paella pan, 46cm (18 inch).
Put lots of olive oil in the paella pan. Add the garlic, onions and peppers. Cook for 4-5 minutes, then add the rabbit and pork pieces. Season with salt and freshly ground pepper.
Sauté for 15 minutes, soak a teaspoon of saffron in a cup of warm chicken stock and stir around. Add to the pan. Add the rice, (about ½ cup per person). Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas.
Bring to the boil and simmer on the gentlest heat for about 20 minutes until the meat is cooked. Stand over it and move the ingredients around a little. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives. Serve directly from the pan immediately.
