Catalan paella is a variant of the more famous Valencian paella, typical of the Catalonia region. This recipe calls for 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 pot with plenty of water, 200 g of chickpeas, soaked overnight, are put to cook.
After about an hour and a half of cooking, add: 1/2 chicken, 250 g of veal breast, 250 g of mutton 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, one large stalk of white celery, 500 g of white cabbage, 750 g of potatoes, all coarsely chopped into pieces, 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 ground 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 |
