It’s Spain this week, and no food speaks more of that fine nation than paella. Except perhaps patatas fritas. Anyway, here is my authentic recipe for paella, gleaned from a tiny piece of card attached to a fridge magnet my parents brought back from Benalmadena some years ago, and you can’t get much more authentic than that I reckon. I have transcribed this recipe word-for-word from that precious text, so if you similarly follow its instructions word-for-word you surely can’t go far wrong.
Ingredients:
- 600grs. rice
- 200grs. loin
- 200grs. eel
- 200grs. sausage
- 200grs. peas
- 100grs. green beans
- 10grs. paprika
- 12 shellfishes
- 1/8l. Oli litre
- 1 Tomato chicken
- 2 peppers
- 4 ripe tomatoes
- 1 onion
- 3 garlics, saffron, salt and parsley
Method:
- Finely chop the onions and brown in rit healed in «Paella» cortingdish
- Add the tomatoes, prawns, feons and carjennt pepper
- Corb for appros 10 minutes
- Add the fish, rausage and chicken, miaing all together
- Put in the rice and pour bating water (about doulle volume tree)
- Leoson sal gratic partey
- Limofort 20 minutes all liquid up
- Decorte sitig of paper sever medi in the «Paella» coting dish
I publish this in the certain knowledge that were I to translate my instructions for, say, sausage, mash, peas and onion gravy into Spanish, the result would be similar. Still, with a scoop of good luck, your finished paella should look something like this.
The Obscurer 