We have long wanted to write a recipe like this one. A Paella with pumpkin and wild mushrooms, boneless peeled meat and vegetables.
We putt he olive oil into the paella. We sauté the vegetables and the wild mushrooms, and remove them from the pan. The chicken and ribs are then sautéed. When they are well browned, we add the garlic, paprika and tomato, and let it slowly fry. We add the water and let it boil for 20-25 min over medium heat. During cooking, we add some salt if needed. And before putting the rice, we remove the bones from the ribs. We then add the Albufera rice variety of Tartana Rice. After 4-5 we add the saffron infusio. This variety of rice requires: 8-10 min over high heat, 6-7 min over medium-low heat, plus a couple of minutes over high heat to make the “socarrat”. Before the last 5 minutes, we add a sprig of rosemary. We remove the paella from the fire and let it rest for 5-8 min. Enjoy it!
40 cl of olive oil.
8 small pieces of boneless thighs and thighs.
8 pork ribs.
16 pieces of pumpkin.
100 g of broad beans.
100 g of garlic shoots.
200 g of wild mushrooms.
2 minced garlic.
2 tablespoons of ground sweet paprika.
2 grated pear tomatoes.
21 l of water to make the broth.
400 g of “Tancat” rice, Albufera variety of Tartana Rice.
40 saffron strands D.O. La Mancha, infused.
1 touch of rosemary.