Catalan paella is a variant of the more famous Valencian paella, typical of the Catalonia region. This recipe includes ingredients such as chicken, veal, lamb, and smoked bacon, along 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, 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 breast, 250 g of lamb shoulder, and 125 g of smoked bacon, all cut into pieces (except 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 chopped, salt and pepper to taste
Continue cooking for another 25 minutes (check if you need to add a little water)
Meanwhile, prepare small meatballs with 250 g of minced beef, 1 egg, breadcrumbs, and a little milk
Pan
Wooden Spoon
Knife
Cutting Board
Spagna
| 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 |
