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Paella A La Alicantina Ii


7 Tablespoons good olive oil
3 medium green peppers, seeded and chopped
2-3 cloves garlic, peeled and minced
3 tomatoes, peeled and chopped
8 young, tender artichokes, chopped
1 pound rice
Saffron
Sweet (Spanish) paprika
1 quart water
1 pound pork, diced
Salt

Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add the rice and stir, then add the saffron and paprika. Add the water and salt to taste. When it begins to boil, add the pork and let the mixture cook vigorously.

Puree the fried peppers with a little water and add to the rice. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished. This rice should be cooked, dry and have the grains separate (rather than stuck together).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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