It may seem like a cliché to make a paella almost once a week if you live in Valencia, Spain but I’m just following everyone else’s lead. It’s what people do, especially on Sundays. I had some extra embutidos (various kinds of sausages) from yesterday’s party so I made what I call an arroz de sobras or leftover paella. If I haven’t learned anything else since I arrived here at least I can cook the hell out of rice. Since we didn’t make a paella yesterday for the birthday parties I have been craving rice.
Arroz de Sobras
Chorizo, Loganiza, Morcilla de cebolla
Onion, Tomato, and Garlic for thesofritoGarafón, green beans
(the beans and garafón come in afrozen medley here)
1.5 cups of Rice
3 cups of Chicken Stock
Safron, Pimentón, and SaltCook the chorizo and loganiza in a bit of olive oil. When this has brownedadd the onion and garlic. Cut the tomatoes in half and squeeze out the seeds.Then grate the tomatoes and toss the skin and then add this the the cookedonion and garlic. After this cooks a bit add the saffron and pimentón. Add thechicken stock and the vegetable medley. When the stock begins to boil add therice and reduce the heat. The rice should cook about 18 minutes but justeyeball it. Taste it for salt after you add the rice.