The rice should be cooked on a
medium fire. After two or three
minutes, cook on a slow heat for
another ten or twelve minutes,
which is all that is required to have
the rice perfect. If you have an
oven, it can be put in the oven to
dry, but it is more typical to put
the casserole on a small fire for a
couple of minutes.
If chicken is unobtainable, any
kind of game or domestic poultry
should be used. But if the flesh is
not tender, the paëlla can be
cooked as above, except that the
rice, previously fried, will not be
added until the meat has been