Orange wood for paella

Orange tree firewood 15 kg

The orange tree firewood, from our organic fields, when we prune the smaller branches we crush them in the tractor, it is transformed into compost, food for the tree, the fattest firewood is used above all to make paellas, it gives it a special aroma, also, barbecues and to warm us in winter, 

Ingredients for 6 people:

-Half a chicken and half a rabbit

-1 large red pepper.

-300 gr green beans, 

-200 gr of white beans and garrofö.

-200 gr of crushed tomato.

-2 cloves of garlic.

-A sprig of thyme and a sprig of rosemary.

-3 medium artichokes if in season.

-1 tablespoon of ground Ñora or sweet paprika.

-200 cl extra virgin olive oil.

-4 litres of water, if possible hard water (like that of Valencia).

-750 gr Rice DO. Valencia type (albufera) or similar.

-Colouring agent or saffron.

-Orange wood.

Recipe to make an authentic Valencian paella.

Use a large, flat cauldron or paella pan.

Add oil and salt and the meat cut into small pieces, together with the peppers cut into strips and fry (over a medium heat).

When the meat is browned, add the beans cut into small pieces, frying them a little, stirring constantly.

Add the ñora or sweet paprika, frying it a little and add the chopped garlic, together with the tomato and fry it.

Pour in the water and add enough logs and boil over a high heat for 20 minutes.

After 10 minutes of boiling, add the artichokes (make 4 or 5 segments), the sprig of rosemary and thyme and set aside the pepper strips.

When it has been boiling for 20 minutes, remove the thyme and rosemary, taste for salt, add the saffron or colouring and add the rice, spreading it well throughout the paella.

The rice has to boil for 10 minutes with a lot of fire, after 10 minutes we lower it until the 17th minute, if we see that we are short of broth we put aside all the embers or embers to reduce the fire and we cover it until the 17th minute with aluminium foil so that the rice cooks with the steam.

Remove from the heat. Decorate with the pepper strips.

PS: The biggest secret is knowing how to control the time of the fire and the water so that the rice comes out without juice and cooked for 17 minutes.

Enjoy this delicious Valencian speciality.

Enjoy your meal!