Sunday, September 5, 2010
Butter beans about 3/4 cup
small chorizo sausage (from La Tienda)
Pork Shank meat
grated fresh tomato and garlic
short thin dry noodles (I think I may have bought this at Olio)
Heat olive oil in your pan, and sautee the ingredients step wise
the grated tomato and garlic
The beans and some sofrito
2 tablespoons of pimenton went in sautee for 30 sec then
I then added the beef stock and seasoned with salt to taste
I did not measure the liquid but filled the pan to just underneath the handle rivets, then once the liquid began to boil, I added a single line of pasta across the diameter of the pan till the pasta was about a centimeter above the water line. Then mix to distribute.
15-20 minutes later it was done and looked like this
The noodles are a much different texture than a regular rice paella, crispy on the bottom, creamy in the center and firm on the top. The butter beans were a good choice here adding a nice sweetness and crunch.