965 51 31 23 - Carrer Major, 40, 03814 Benasau

Paella Valenciana

Paella Valenciana

Ingredients for 4 people:

400 grams of rabbit.
400 grams of chicken.
250 grams of green beans.
150 grams of tavella.
150 grams of garrofón.
1 ripe tomato.
500 grams of rice.
8 tablespoons oil.
Sweet paprika.
Saffron.
Salt.

Preparation:
In a paella to the fire we pour the oil.
Once hot we put the chopped meat, we take it well and we add the green beans, the garrofón and the tavella.
We continue with the sofrito about eight minutes and we throw the grated tomato.
We stir a little and we add the rice, a pinch of paprika, the saffron and the water.
When boiling, adjust salt.

Puchero

Puchero

Ingredients for 4 people:

4 handfuls of chickpeas
Half chicken
A piece of chorizo
Other bacon
A few branches of celery
A slice of pumpkin
Potatoes
Water for baking
Salt

Preparation:

We soak the chickpeas. This will be the first step we will take the day before making this stew. In a bowl we put the chickpeas and cover with water, leave to soak for 24 hours without needing to change the water or add anything. If we have a piece of dry ham we put it in the water of the chickpeas so that it softens and add it later.
We prepare the rest of ingredients.
Now we clean the celery branches by removing the leaves and removing the hardest strands, cut it into pieces.
Peel the potatoes and the pumpkin, the latter we will throw it whole (in the form of half moon).
We will choose the medium-sized potatoes to just peel them and throw them whole.
The chicken will put it in medium pieces, to avoid that with the cooking it will undo us. The chorizo ​​and the bacon we will put in slices, although this goes in tastes. If we put ham we include it also.
A vegetable that is wonderful is the green beans (round or flat), if we have at home we add.
Before pouring the ingredients above the pot we put water and wait for it to boil. Once it is boiling, we add the chickpeas (without the water) and everything else. We will see that a white foam comes out, we remove it with a skimmer and once we have it, cover and cook for 20 minutes.
We cast. It is best to separate the broth from the rest of the ingredients. We keep it hot until ready to serve.
This is the way we have to call the leftovers of the stew after frying them with whole and unpeeled garlic cloves. The ideal is to crumble the meat and so we take punching with fork. Once again the scarcity has managed to create a dish that despite being made with “leftovers” is great

Presentation in table and accompaniment:

– To this succulent stew we can add a piece and a veal bone that will give an even more special flavor.

– At Christmas it is typical to accompany it with “balls” and serve them with the consomme first, arriving later the plate of stew.

– If we talk about wine we are obliged to advise an intense red, any of the earth will be delighted to be the partner of our dish.

Pericana

Pericana

Ingredients:
Dried peppers of the season.
Cod (a loin).
Good olive oil.
Preparation:

The peppers are fried in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
Let them brown, but look! Are very delicate and should not be burned or be somewhat raw because then they do not become crispy.
They are allowed to cool well, meanwhile the grilled cod are roasted to the flame, if there are much better embers. The best possible frying is done, then the peppers are thoroughly mashed and mixed with the cod, added with plenty of olive oil and ready to eat.

– The ilicitana variant is that instead of peppers they make it with noras.

Benasau – Alicante town to town

 

To the west of the Sierra de la Serrella lies the small town of Benasau, with the church of San Pedro and the Tower-Palace of the Barons of Finestrat crowning both sides of the Calle Mayor

 



Benasau

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