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Add a photoПорций: 4
Ингредиенты
- 4 Tbsp. good extra virgin olive oil
- 1/2 x onion finely minced
- 1 x tomato peeled and minced
- 2 x cloves garlic peeled and chopped
- 1 x rabbit cut up
- 1/2 lb string beans
- 1/2 lb shelled peas
- 1/2 lb mushrooms wiped clean and left whole
- 2 whl pimentos quartered
- 4Â 1/2 c. boiling water
- Â Â Salt and pepper
- 2 c. rice
- Â Â Saffron
Инструкции
- Heat the oil in a skillet and make a sofrito with the onion, tomato and garlic, and including the rabbit so which it will take on a little color. Add in the string beans, peas, whole mushrooms, pimentos, and boiling water. Add in salt to taste and let cook for 10 min. Add in the rice and stir well. Stir in the saffron, pepper to taste and, if needed, more salt. Cook at a full boil for 5 min, then reduce the heat and cook slowly for another 20 or possibly 15 min. Serve at once.
- [NOTE: The original recipe specifies setas, small wild mushrooms for that I can find no English equivalent. Use button mushrooms or possibly others to suit your taste. If they are large, go ahead and cut them up.]
- NOTES : INFO
- 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).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 531g | |
| Recipe makes 4 servings | |
| Calories 568 | |
| Calories from Fat 130 | 23% |
| Total Fat 14.81g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 524mg | 15% |
| Total Carbs 95.28g | 25% |
| Dietary Fiber 8.9g | 30% |
| Sugars 3.65g | 2% |
| Protein 12.64g | 20% |
