Recipe from Jeannine Berenger.
Ingredients:
- 1 chicken
- 3 pieces of pork (chops, ribs or loin)
- 4 red bell peppers
- parsley
- garlic
- rice
- tomatoes
- saffron
Preparation:
Cut the red peppers in strips. Cook the peppers in a large frying pan (a paella pan ideally if you have it), and take them out. Cook the meat cut in pieces in the same pan.
When the meat starts to turn golden, push it to the side of the pan leaving a hole in the middle. Pour a small handful of coarsely chopped up garlic in the middle and turn the fire down. When the garlic is cooked, mix everything together again.
Put a handful of chopped up garlic and parsley on top. Stir quickly and add peeled tomatoes (take seeds out and cut them in small pieces beforehand). Let the tomato juice reduce and squish the tomato chunks. Add water (for 1 cup of rice, 3 cups of water +1) and salt/pepper. Let it simmer for 10-15 minutes before adding the rice and saffron, and place the red peppers on top in a star pattern. Turn the fire down so that it simmers without boiling over, and do not stir anymore after that.
When the rice has soaked up all the juice, it’s cooked (wait until all the guests have arrived before you add the rice to cook). If the paella sticks to the bottom, turn the fire off, the rice will finish cooking on its own.