Paella de Catalana

Name: Paella de Catalana (Roger’s Catalan Paella)
Yield: 6 Serves
Cuisine: Spain
Ingredients: 450 g (1 lb) tin of artichokes preserved in brine, drained and quartered; 500 g (1 lb 2 oz) salt cod, soaked in cold water for 48 hours, changing the water four times; 1 large brown onion, finely chopped; 1 red capsicum (pepper), seeded and membranes removed, cut into 1 cm (½ inch) chunks; 4 ripe tomatoes, peeled and chopped; 1 bunch of thyme; 1.5 kg (3 lb 5 oz) farmed white rabbit, cut into 12 pieces; 1 green capsicum (pepper), seeded and membranes removed, cut into 1 cm (½ inch) chunks; 150 ml (5 fl oz) extra virgin olive oil; 400 g (14 oz/1¾ cups) bomba rice (see glossary); 1 garlic bulb

Roger’s Catalan Paella

Preparation info

6
Serves

Difficulty
Complex

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

AS NOT EVERYONE HAS A PLACE WHERE THEY CAN LIGHT A FIRE, I HAVE ADAPTED MY FRIEND ROGER’S PAELLA SO YOU CAN COOK IT ON A BARBECUE GRILL PLATE, BARBECUE GAS BURNER OR ONE OF THOSE LARGE GAS BURNERS YOU CAN BUY AT THE HARDWARE STORE OR ASIAN GROCERS. PREPARING PAELLA OVER A FIRE IS DIFFERENT TO ANY OTHER COOKING TECHNIQUE. HAVING A LEVEL COOKING SURFACE IS IMPORTANT BECAUSE IF THE PAELLERA IS ON AN ANGLE, THE LIQUID WILL GO TO ONE END AND THE RICE AT THE OTHER END WILL NOT COOK. SOME P