How to Cook Beef Pata Paella
Servings: 6 servings
Ingredients
- 1 piece beef pata Beef leg
- 1 teaspoon peppercorns
- 1 bay leaf
- 1/4 cup olive oil
- 1 small head garlic crushed
- 3 large onions chopped
- 2 cups California rice
- 1 teaspoon Spanish paprika
- 2 pieces chorizo Bilbao
- 4 cups soup stock
- 1 envelope saffron
- 1 cup garbanzos
- 1 red pepper sliced
- 1 green pepper sliced
- 2 hardboiled eggs sliced
Instructions
How to cook beef pata paella:
- Clean the pata very well. Boil once and discard the water.
- Boil the pata a second time with the peppercorns and bay leaf. Simmer till tender for about 3-4 hours.
- Remove pata, debone and cut into 1/2 inch cubes and set aside. Skim the fat from the stock.
- In a paellera or large skillet, heat olive oil and sauté garlic and onions.
- Add rice and cook until it becomes opaque. Add paprika, pata and chorizo.
- Pour in the stock and sprinkle the saffron over the paella. Season with salt and pepper.
- Arrange the garbanzos and the red and green peppers on top and cook for 20 minutes.
- Garnish with sliced hard boiled eggs.