Per­fecto Rocher’s paella verda

1 ½ hours. Serves 4

Los Angeles Times - - FOOD & DINING -

6 cups chicken stock 1 large pinch saf­fron

threads 1 1⁄ 2 pound­sor 6 pieces rab­bit, cut in 5 3⁄ 4 pound pork baby- back or spare ribs, prefer­ably Iberico, cut in 2- inch pieces 1⁄ 2 cup olive oil, prefer­ably Span­ish or Va­len­cian, di­vided 2 cups Bomba rice, or sim­i­lar medium- grain rice 1 ta­ble­spoon pi­men­tón

dulce 3⁄ 4 cup grated fresh tomato, about 1 medium tomato 1⁄ 4 pound shucked fava beans or Ro­mano beans cut in 2- inch seg­ments, or a mix­ture 2 ar­ti­choke hearts, cut in

bite- sized pieces

Salt

2 stalks fresh rose­mary

1. Bring the chicken stock to a sim­mer in a medium pot. Add the saf­fron, rab­bit and pork, and cook over low heat un­til the meat is ten­der, about 1 hour.

2. Heat 2 ta­ble­spoons olive oil in a skil­let over medi­umhigh heat. Add the rice and cook, stir­ring, un­til the out­side sur­face of the rice be­comes translu­cent, 2 to 3 min­utes.

3. Add the pi­men­tón and then im­me­di­ately add the grated tomato and cook un­til it thick­ens, about 2 min­utes. The rice will not be ten­der. Set aside. ( The recipe can be pre­pared to this point up to a day in ad­vance, the in­gre­di­ents tightly cov­ered and re­frig­er­ated.)

4. When ready to pre­pare the paella, start a hot fire in the grill. Re­move the rab­bit and pork from the stock, re­serv­ing the stock.

5. Set a 13- to 15- inch paella pan in the cen­ter of the grill and add the re­main­ing olive oil. Make sure that the grill sits level so the oil is evenly dis­trib­uted across the bot­tom of the pan.

6. When the oil is hot, add the rab­bit and pork and sea­son lightly with salt. Cook un­til the meat has lightly browned, about 3 min­utes.

7. Add the fava beans and ar­ti­choke hearts, and cook briefly, stir­ring con­stantly.

8. Add the rice and tomato mix­ture and then the re­served stock. Taste the stock and add salt; it should taste fairly salty since the rice is so bland. Keep the fire very hot so you can main­tain a boil. Do not stir the rice, but spoon stock over the top of any dry spots.

9. Cook un­til you no longer see liq­uid bub­bling through the rice and the rice is mak­ing crack­ling, pop­ping sounds, 15 to 25 min­utes, depend­ing on the size of the pan. Don’t worry if the rice ap­pears to scorch on the bot­tom or the sides — that is de­sir­able.

10. When the rice is done, lay the rose­mary stalks on top and cover with news­pa­per to keep warm. Set aside for 5 min­utes be­fore serv­ing.

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