Catalan paella is a variation of the more famous Valencian paella, typical of the Catalonia region. This recipe calls for the use of ingredients such as chicken, veal, lamb and smoked bacon, together with classic vegetables like onions, carrots, celery, cabbage and potatoes. The dish is rich in flavors and intense aromas, thanks to the use of meat and spices.
In a large pan with plenty of water, put 200 g of chickpeas to cook after soaking them overnight
After about an hour and a half of cooking, add: 1/2 chicken, 250 g veal breast, 250 g mutton shoulder and 125 g smoked bacon, all cut into chunks (except the chicken, which will be deboned at the end)
After about half an hour of cooking, add: the vegetables, salt and pepper
Cooking continues for another 25 minutes (check whether a little water needs to be added)
Meanwhile, make small meatballs with 250 g minced beef, 1 egg, breadcrumbs and a little milk
Frying Pan
Wooden Spoon
Knife
Cutting Board
Spagna
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| Energy (kcal) | 124.54 |
| Carbohydrates (g) | 10.9 |
| of which Sugars (g) | 1 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.42 |
| Protein (g) | 10.15 |
| Fiber (g) | 2.32 |
| Sale (g) | 0.1 |
