It may seem like a cliché to make a paella almost once a
week if you live in Valencia, Spain but I’m just following everyone else’s
lead. It’s what people do, especially on Sundays. I had some extra embutidos (various kinds of sausages) from yesterday’s party so I
made what I call an arroz de sobras
or leftover paella. If I haven’t learned anything else since I arrived here at least I
can cook the hell out of rice. Since we didn’t make a paella yesterday for the
birthday parties I have been craving rice.
Arroz de Sobras
Ingredients:
Chorizo, Loganiza, Morcilla de cebolla
Onion, Tomato, and Garlic for the sofrito
Garafón, green beans
(the beans and garafón come in a frozen medley here)
(the beans and garafón come in a frozen medley here)
1.5 cups of Rice
3 cups of Chicken Stock
Safron, Pimentón, and Salt
Cook the chorizo and loganiza in a bit of olive oil. When this has browned add the onion and garlic. Cut the tomatoes in half and squeeze out the seeds. Then grate the tomatoes and toss the skin and then add this the the cooked onion and garlic. After this cooks a bit add the saffron and pimentón. Add the chicken stock and the vegetable medley. When the stock begins to boil add the rice and reduce the heat. The rice should cook about 18 minutes but just eyeball it. Taste it for salt after you add the rice.
Yhe best home-made arroz I ever had in Valencia was very simple: chicken livers and garbanzoa (with a basic sofrito). Try it some time.
ReplyDeleteThere are people here who make some sort of rice EVERY DAMN DAY! I've heard of "practice makes perfect" but that's going overboard. I can't make enough stock to keep up with the rice dishes. I only buy whole chickens so that I can freeze all of the parts I don't eat to use for stock.
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