6 February 2014

How to make an original ARROS AMB FESOLS i NAPS or CALDERA from Valencia, Spain www.originalpaella.com



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 soupy 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.
Enjoy and tell us your experience!! It's very easy to make and it's yummy. 



arros amb fesols i naps www.originalpaella.com























  • Preparatión time: 10 minutes     Cooking time: 140minutes    People: 4 dinners







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:
    arros amb fesols i naps 2 www.originalpaella.com
  • 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


arros amb fesols i naps 4 www.originalpaella.comTime:






Technical Equipment


 

arros amb fesols i naps 5 www.originalpaella.com
 A) On this occasion we are going to use portable assemblage, formed by:


1.Enamelled deep pan



2.Double ring burner



3. Tripod





More information assembly HERE
BUY PAELLA KIT HERE



arros amb fesols i naps 6 www.originalpaella.comB) It can also be used with a fire protected 















Types of paella pans to make arros amb fesols i naps


L' arròs amb fesols i naps is a very simple dish to prepare but it needs time for slow cooking. It can be cook in a deep steel pan (1) or cast iron pot (2). This last will prevent broth's evaporation and will need 30% less water, as well as it concentrates more the broth and our exquisite rice will have more flavour.

arros amb fesols i naps 8 www.originalpaella.comarros amb fesols i naps 7 www.originalpaella.com














Preparations:


arros amb fesols i naps 9 www.originalpaella.comThe 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.

arros amb fesols i naps 10 www.originalpaella.com












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.


arros amb fesols i naps 11 www.originalpaella.com
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KEEP COOKING!

arros amb fesols i naps13  www.originalpaella.com
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.










arros amb fesols i naps 14 www.originalpaella.com
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!!


arros amb fesols i naps 15 www.originalpaella.com
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!


arros amb fesols i naps 16 www.originalpaella.com





1 comment:

  1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.
    La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.
    La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.

    ReplyDelete

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