Title: PAELLA A LA ALICANTINA
Categories: Spanish, Pork
Yield: 6 servings
7 tb Good olive oil
3 md Green peppers, chopped
3 Cloves garlic, peeled and
-minced
3 Tomatoes, peeled and chopped
8 Young, tender artichokes,
-chopped
1 lb Rice
Saffron
Sweet (Spanish) paprika
1 Qt. water
1 lb Pork, diced
Salt
Heat the oil in a large skillet and fry the peppers lightly and
quickly to avoid burning them. Set them aside. In the same oil, fry
the rice. Continue cooking, without stirring, until the rice is half
done, then reduce the heat and cook slowly until finished. This rice
should be cooked, dry and have the grains separate (rather than stuck
together).
