Catalan paella

Catalan paella
Catalan paella 5 1 Stefano Moraschini


In a large saucepan with water you put 200 g of cooked chickpeas, soaked them overnight.

After about an hour and a half of cooking, add: 1/2 chicken, 250 g veal brisket, shoulder of mutton 250 and 125 of bacon, cut into small pieces (except the chicken that you disosserà at the end).

After half an hour of cooking add: 2 onions, 2 carrots, a large stalk of celery white, white cabbage 500 g, 750, all roughly chopped into pieces, salt and pepper to taste.

Continue cooking for a further 25 minutes (check if you need to add a little water).

Meanwhile, you will prepare the meatballs with 250 g of minced beef, 1 egg, breadcrumbs, milk, salt and pepper, which will be added at the end in the Pan, cooking for another 10 minutes.

At this point (the water you will be almost completely dried out) bone the chicken, remove skin and have the pieces to the surface along with the meatballs.

Catalan paella

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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