-"PAELLA A LA VALENCIANA"

10 Minutes

Put a chopped chicken  with some Parma ham in a pressure cooker with olive oil and fry it slightly until it turns brown, when the chicken is slightly fried, add vegetables and when vegetables are half-fried add some paprika, saffron and salt. Thereafter, put some fish and seafood in, add some rice and stir it up with tomatoes and green  peppers. Then you can add boiling water and close the pressure cooker, wait until it starts to steam  and put the valve on. When it starts whistling, wait 10 minutes. 

Once the lid is removed let the rice dry slightly.

INGREDIENTS

- 300 gr of rice
- 350 cc of water
- 50 gr of Parma ham cut in small cubes
- 1/2 chopped chicken
- 50 gr of broad beans
- 50 gr of peas
- 50 gr of green beans
- Paprika or Cayenne pepper
- Saffron
- Salt
- 250 gr of eels or another similar fish
- 8 crabs or other similar seafood
- 2 roasted fresh or canned peppers
-100 gr of mashed tomatoes

"Extralén" saffron in vegetables, adds color, enhances the aroma and gives them flavour and taste.

-"FABADA ASTURIANA"

50 Minutes

Soak the broad beans ("fabes") and boiled ham in cold water for at least 12 hours before preparing.

Put the broad beans in a pressure cooker with water (just enough to cover the beans) and very low heat along with lean meat and pork fat.

Put the lid on and wait till it steams, then put the valve on and, when it whistles, wait 30 minutes, turn the heat off, wait until the steam goes and take the lid off.

Add some "chorizos", blood sausages, garlic, onion, parsley, saffron, and finally (not before) add some salt.

Put again the lid on and cook it for another 20 minutes. Leave it until the steam goes by itself and wait half an hour more to eat.

INGREDIENTS

- 300 grs of broad beans
-150 grs of blood sausage
- 150 grs of "chorizo"
- 250 grs of boiled ham (including the bone)
- 50 grs of pork fat
- 150 grs of fresh pork meat
- 2 cloves of garlic
- 200 grs of onion
- Parsley
- Saffron