Paella Valenciana

Need: Paella pan for 5. This size pan should fit on a typical backyard propane grill.
Ingredients: 1/2 lb. rabbit, 1/2 lb. chicken (wings, drumstick or breast), 1 cup Antonio Celentano Extra Virgin Olive Oil, 1/2 cup crushed tomato, 1 16 oz. can Italian style green beans, 1/2 cup lima beans, 2 tsp. rosemary, 2 tsp. saffron, salt, 6 cups water, 2 cups rice (bomba or round)

Cut chicken & rabbit into small pieces, add salt. Add Antonio Celentano Extra Virgin Olive Oil to paella pan, heat. When hot add chicken & rabbit, fry to golden brown. Remove chicken & rabbit from paella pan. Add tomato & fry for about 5 min.. Add lima beans, green beans, chicken & rabbit - mix. Add 6 cups of water (water should reach the level of the inside handle marks of the paella pan handles). Let boil for approx. 30 min. (if water level drops too much, add water if needed. Water should be at the paella pan handle mark level when adding rice). Salt to taste. Bring to boil, while boiling add 2 cups of rice. Stir so rice is evenly distributed. Add rosemary & saffron. Let boil at high heat for 10 min.. Reduce to medium heat until water boils off & rice is fully cooked (+/- 10 min.). Remove from heat & let sit for 10 min..
Note: Paella is more of an art than a science. Keep trying & have fun as you evaluate each paella that you make.

Tortilla EspaƱola

Need: Mixing bowl, medium sized frying pan, plate larger than frying pan.
Ingredients: 6 tablespoons Antonio Celentano Extra Virgin Olive Oil; 5 medium potatoes, 1 small onion, 6 large eggs, salt:

Peel potatoes & onion, cut potatoes into small cubes, chop onion. Heat Antonio Celentano Extra Virgin Olive Oil at medium flame, add potatoes, salt to taste. Fry 5 minutes, add onion. Fry potatoes and onion until golden brown. Separately, beat eggs in mixing bowl, add pinch of salt. From frying pan, add potatoes/onion to beaten eggs in mixing bowl. Mix & pour back into hot frying pan. Let cook until eggs are cooked around edge of frying pan. Take pan off heat, place plate on top of pan, flip (pan & plate together) onto plate & slide back into pan. Let cook until curdled (test in center with fork or toothpick). Slide onto another plate to cool then serve.
Serves 6

Gazpacho Andaluz

Ingredients: 14.5 oz. can diced tomatoes, 1/2 onion medium size, 1/2 green bell pepper medium size, 1/2 cucumber medium size, 1/4 cup Antonio Celentano Extra Virgin Olive Oil, 1 small garlic clove, 2 Tbsp. vinegar, 1 1/2 tsp. salt, 6 cups water

Put 1 cup of water and all of the ingredients into blender. Blend. Add remaining 5 cups of into blender & blend again. Serve cold.

Arroz en Acelgas

Need: Cooking pot & small frying pan
Ingredients: 1 bunch chopped chard, swisschard, kale or spinach, 1/2 onion (chopped), 1 tsp. paprika, 1/2 tsp. saffron, 1/2 cup garbanzos, 6 cups water, 1/2 cup rice, 1/2 tsp. salt, 3 tbs. Antonio Celentano Extra Virgin Olive Oil.:

Add salt to water & boil. Chop chard & add to water. Let boil until chard is tender. Add garbanzos. Heat Antonio Celentano Extra Virgin Olive Oil in small frying pan & add chopped onion. When golden brown add 1/2 tsp. paprika. Stir & remove from flame so as not to burn the paprika. Add mix to water & chard. Let boil for approx. 20 min.. Add rice & saffron. Let boil until rice is cooked. Should be 'soupy' not dry (same consistency as soup).
Serve hot - serves 4


Ingredients: 2 cups - Chicken cooked (boiled, fried, roasted, etc.), 2 eggs, 1/2 cup bread crumbs, 1 1/2 cup flour, 1/2 tsp - salt, 1/2 tsp - nutmeg, 1/2 cup - Antonio Celentano Extra Virgin Olive Oil, 1 onion, 4 cups - milk

1. Peel & chop onion 2. Heat Antonio Celentano Extra Virgin Olive Oil to medium heat in frying pan, when hot add onion and chicken, fry until onion is clear and chicken is browned 3. Slowly add flour, stir until all ingredients are mixed, add milk, salt, nutmeg, stir well until mix becomes dough-like. Remove from heat and let cool 4. Beat eggs, put eggs & bread crumbs in separate bowls, Add olive oil to small pan (enought to fry & cover croquetas) 5. Of the dough - take about 1 full tbsp & form into a cylinder shape (long meatball), dip into egg batter, then bread crumbs & fry at medium heat in olive oil to medium brown color. 6. Fry only a few croquetas at a time, when browned set on tray on absorbent paper towel. After any excess oil has drained, the croquetas are ready to serve.