Chef Hector Santiago's Paella Valenciana
Ingredients: 1 Rabbit, chunked 12 Snails with shells 12 Snails without shells 1 onion, small diced 1/2 garlic bulb, peeled, sliced 1 lg tomato, peeled, seeded & diced 1 ea artichokes, peeled,...
Keywords
- Chef Hector Santiago's Paella Valenciana
- Recipes
- Magnolia and Moonshine
- magnoliaandmoonshine.com
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Cooking tools:
- Paella pan
- Stove
- Pot
- Blender
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Wooden spoon
- Tongs
- Kitchen timer
Ingredients
- 1 Rabbit, chunked
- 12 Snails with shells
- 12 Snails without shells
- 1 onion, small diced
- 1/2 garlic bulb, peeled, sliced
- 1 lg tomato, peeled, seeded & diced
- 1 ea artichokes, peeled, cleaned, sliced
- 1/2 cup lima or fava beans
- 1/2 cup cup Manzilla olives
- 1/4 cups olive oil, guy or Spanish Extra Virgin Olive Oil
- 4 rosemary sprigs
- 1 tsp Saffron treads, lightly toasted
- 2 cups Calasparra, Bomba or Valencia rice (Spanish short grain)
- 3-4 cups chicken stock
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