Paella with veal
6 servings
60 minutes
Paella with veal is a refined dish of Spanish cuisine that combines the richness of seafood and the intense flavor of meat ingredients. Historically, paella originated in Valencia as a peasant dish where rice was cooked with whatever was at hand. In this version, exquisite veal, chicken, and pork complement the tender texture of fish, creating a harmonious ensemble of flavors. Saffron gives the rice a golden hue and rich aroma, while fresh vegetables and herbs refresh the composition. The dish is perfect for family dinners and festive gatherings where its rich taste and colorful appearance captivate guests' hearts. Paella with veal is served hot, allowing one to enjoy tender pieces of meat soaked in aromatic broth and spices.
1
In 1 liter of salted water, add veal bones and fish scraps — head, skin, backbone bones. Sprinkle with chopped greens and place on low heat.
- Meat bones: 300 g
- Fresh herbs: 1 bunch
- Fish: 250 g
2
Cut the bacon into small cubes and melt half of it in a deep frying pan with 2 tablespoons of vegetable oil. Cut the chicken fillet into small slices, rub with salt, and fry over high heat. Then reduce the heat, add half a glass of water, and simmer until cooked. Remove the cooked chicken from the pan and place it in a warm place.
- Lard (back fat): 80 g
- Vegetable oil: 4 tablespoons
- Chicken breast fillet: 200 g
- Salt: to taste
3
Cut the meat — veal and pork — and prepare it the same way as the chicken. Set the cooked meat aside in a warm place. Melt the remaining fat in a pan and fry the onion, sliced into rings, and the bell pepper.
- Veal fillet: 200 g
- Pork: 200 g
- Lard (back fat): 80 g
- Onion: 2 heads
- Red chili pepper: 2 pieces
4
Rinse the rice and add it to the pan with onions and peppers. Simmer on low heat for 5 minutes. Pour in half of the broth, add salt and pepper. Leave on low heat.
- Rice: 2 glasss
- Chicken broth: 4 glasss
- Salt: to taste
- Ground black pepper: to taste
5
Cut the fish like meat and chicken, drizzle with lemon juice, and fry in oil in a separate pan. Then add the meat, chicken, and fish to the rice. Peel the tomatoes, slice them, and add to the mixture. Pour in the remaining broth, add peas, finely chopped herbs, and saffron.
- Fish: 250 g
- Lemon juice: to taste
- Vegetable oil: 4 tablespoons
- Veal fillet: 200 g
- Pork: 200 g
- Chicken breast fillet: 200 g
- Tomatoes: 2 pieces
- Chicken broth: 4 glasss
- Green peas: 2 tablespoons
- Fresh herbs: 1 bunch
- Saffron: pinch
6
Place the pan in a warm oven for 5-10 minutes. Serve immediately.
