Paella with Veal
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
6
Description
Paella with Veal
Ingredients
- Veal Fillet - 7.1 oz
- Pork Blood - 7.1 oz
- Lard - 2.8 oz
- Chicken fillet - 7.1 oz
- Onion - 2 heads
- Orange Bell Peppers - 2 pieces
- Rice - 2 cups
- Tomatoes - 2 pieces
- Green Peas - 2 tablespoons
- Saffron - a pinch
- Chicken Broth - 4 cups
- Vegetable Oil - 4 tablespoons
- Herbs - 1 bunch
- Fish - 8.8 oz
- Salt - to taste
- Meyer Lemon Juice - to taste
- Ground Black Pepper - to taste
- Chicken bones - 10.6 oz
Step by Step guide
Step 1
In 1 liter of salted water, place the veal bones and fish scraps — head, skin, backbone. Sprinkle with chopped herbs and place on low heat.
Step 2
Cut the lard into small cubes and melt half of it in a deep flat pan along with 2 tablespoons of vegetable oil. Cut the chicken fillet into medium slices, rub with salt, and fry over high heat. Then reduce the heat, add half a cup of water, and simmer until cooked. Remove the cooked chicken from the pan and keep it warm.
Step 3
Cut the meat — veal and pork — and cook it in the same way as the chicken. Set the cooked meat aside in a warm place. Melt the remaining lard in the pan and sauté the onion, sliced into rings, and bell pepper.
Step 4
Rinse the rice and add it to the pan with the onion and pepper. Simmer on the lowest heat for 5 minutes. Pour in half of the broth, season with salt and pepper. Leave it on the same low heat.
Step 5
Cut the fish in the same way as the meat and chicken, drizzle with lemon juice, and fry in oil in a separate pan. Then add the meat, chicken, and fish to the rice. Peel the tomatoes, cut them into wedges, and add them to the mixture. Pour in the remaining broth, add peas, finely chopped herbs, and saffron.
Step 6
Place the pan in a warm oven for 5–10 minutes. Serve immediately.
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