pans, of assorted sizes, all
burnished and shining, arranged in
serried ranks and left drying in the
sun outside the kitchens or in the
courtyards.
PAËLLA VALENCIANA (2)
Chicken, lean bacon, oil, garlic, tomato,
ground paprika, vegetables, snails, eels,
rice, saffron, and crayfish.
Method: First select a medium-
sized chicken, cut into 14 or 16
pieces, and salt. Put a decilitre (2½
oz) of good oil into a medium-sized
casserole and, when very hot, put
the chicken into it and fry lightly,
with some pieces of the lean bacon,