Paella A La Alicantina (Alicante Style Paella) Recipe
Servings: 4
Ingredients
- 7 Tbsp. good extra virgin olive oil
- 3 med green peppers seeded and minced
- 3 x cloves garlic peeled and chopped
- 3 x tomatoes peeled and minced
- 8 x young tender artichokes minced
- 1 lb rice
- Â Â Saffron
- Â Â Sweet (Spanish) paprika
- 1 quart water
- 1 lb pork diced
- Â Â Salt
Directions
- Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add in the rice and stir, then add in the saffron and paprika. Add in the water and salt to taste. When it begins to boil, add in the pork and let the mix cook vigorously. Puree the fried peppers with a little water and add in to the rice. Continue cooking, without stirring, till the rice is half done, then reduce the heat and cook slowly till finished. This rice should be cooked, dry and have the grains separate (rather than stuck together).
- NOTES : About chorizo and other Spanish sausages:
- Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or possibly "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is grnd pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.
- In Spain, we have many kind of chorizos (red sausages):
- "fresh" chorizos: red sausages made with grnd pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with warm Spanish paprika (pimenton rojo picante).
- Fresh chorizo sa
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 734g | |
| Recipe makes 4 servings | |
| Calories 844 | |
| Calories from Fat 272 | 32% |
| Total Fat 30.77g | 38% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 121mg | 5% |
| Potassium 1153mg | 33% |
| Total Carbs 110.14g | 29% |
| Dietary Fiber 12.2g | 41% |
| Sugars 5.52g | 4% |
| Protein 31.78g | 51% |
