How to make an original ARROS AMB FESOLS i NAPS or CALDERA from Valencia, Spain
Original Paella we bring you a new and exquisite Original Paella recipe from Valencia Spain, «L’ arròs amb fesols i naps», is also known as » CALDERA » , «Olla de San Antón «, » arròs Junt » is a typical dish of the cuisine of the vegetable garden of Valencia, It can say that this oupy rice, is the King of rice stews throughout the Valencian, therefore is prepared in the popular festivities of various towns of Valencia, usually cooked on huge bonfires made with orange tree wood , completing the celebration dedicated to the patron of the town.
It takes hours over low heat, which is done on a deep metal pan, but could be done in a clay pot, due to the heaviness of the dish is usually prepared only during the winter and is practically only dish on the table.
The basic elements for preparation include pork ( ear, nose , bacon and even trotters) , blood sausages, beans , turnip, chard and rice. Although there are some local variations in the composition of the recipe as «Perolet » where it is a custom substitute pork for beef or lamb so that the end result is less fatty.
INGREDIENTS AND PROPORTIONS
By way of guidance the paella exposed is 8 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 200 g / 7,05 oz pork ear and pork nose
- 2 Trotters
- 200 g / 7,05 oz Pork bones
- 1 Ham hock
- 2 Onion black puddings
- 1 Turnip cabbage
- Thistle, 2 clean stick
- 200 g / 7,05 oz White beans
- 300 g / 10,58 oz Rice
- 8 Tablespoonful oil
- Water
- A pinch of saffron otherwise saffron dye
- Salt
Time:
Preparatión time: 10 minutes
Cooking time: 140 minutes
People: 4 dinners
Preparations:
The basic elements for preparation include pork ( ear, nose, ham hock and even trotters), onion black puddings, white beans, turnip cabbage, thistle and rice. Although there are some local variations in the composition of the recipe as «Perolet » where it is a custom substitute pork for beef or lamb so that the end result is less fatty.
READY, SET, GO!!
In a enamelled steel deep pan add the pork meat (ham hock, pork bones, pork ear, pork nose and trotters). Add 3 liters of water and some salt that later we will adjust to taste. Light the fire and cook over low heat for 1 hour.
On this point add the vegetables: turnip cabbage, thistle and white beans that will have been soaked for the whole night . Add the saffron. Let it cook over low or medium heat for 30 minutes more.
KEEP COOKING!
On this point add the onion black puddings and let cook 30 minutes more for completing the minimum two hours of cooking. If we want to prevent bursting prick your skin with a needle or pin.
The broth for the rice calls time and patience, however it is very easy to prepare. The secret is cook the broth slowly, so that our rice absorb thoroughly the flavor of the ingredients.
ADD RICE!!
Add rice and salt to taste. Rice should be cooked between eighteen and twenty minutes. Rice should not be neither too dry nor soupy, ie, close to creamy or juicy.
READY TO EAT!!
Let rest a couple of minutes. Serve in a bowl for each diner. ENJOY IT!
