Catalan paella is a variation of the more famous Valencian paella, typical of the Catalonia region. This recipe uses ingredients such as chicken, veal, lamb, and smoked bacon, along with classic vegetables such as 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, cook 200 g of chickpeas after soaking them overnight.
After about an hour and a half of cooking, add: 1/2 chicken, 250 g of veal, 250 g of mutton shoulder, and 125 g of smoked bacon, all cut into pieces (except for the chicken which will be deboned at the end).
After about half an hour of cooking, add: 2 onions, 2 carrots, a large stalk of white celery, 500 g of white cabbage, 750 g of potatoes, all roughly cut into pieces, salt and pepper to taste.
Continue cooking for another 25 minutes (check if a little water needs to be added).
Meanwhile, prepare small meatballs with 250 g of minced beef, 1 egg, breadcrumbs, and a little milk.
Pan
Wooden spoon
Knife
Cutting board
Spain
| Energy (kcal) | 104.98 |
| Carbohydrates (g) | 10.01 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 9.54 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 16.03 |
| Fiber (g) | 2.22 |
| Sale (g) | 0.08 |
