The Spanish La Liga arrives at its second week and as usual, is already taking the attention around the world because isn't it easy take your eyes out of the likes of Barcelona's Lionel Messi, Luis Suárez and Neymar Junior or their nemesis in Real Madrid Gareth Bale, Karim Benzema and Cristiano Ronaldo.
The attacking power of just these two teams is that big that during the last weekend they scored nine goals without Neymar and CR7 in play.
This is just the start of a long rope of many subjects football fans like to talk about as Worldfoodball did with a group of friends that included Pablo Sancho, a football hopeful from Concentaina a Comunidad Valenciana town that lives and breath as much football as his passion for food.
Since very early age, Pablo played for Patronat and for Real Blanc, a 5 a-side squad. Then he continued to follow his dream playing at Contestano and the Segunda B Club Deportivo Alcoyano until he was 18 years old.
An injury took him out of the pitch but while studying Biotechnology, Pablo never stopped playing in local leagues the University and 5 a-side teams with his friends.
His moving to the United Kingdom to work as a Clinical Research Associate gave him the opportunity to play Sunday League football with Mapledurham Cavaliers and Rotherfield United.
His passion for football added to his culinary skills were enough to set up the fire and make a paella while sipping some beers and of course talk about football.
Featuring some pork football balls
• 1.25 kg Short grain rice • Double the rice's weight in water + 1 litre • extra virgin olive oil • Salt • 2/3 cloves garlic (minced) • 1 chicken chopped • 2 chicken livers • 1 bag of Stringless runner beans • 1 can of thick white beans • Saffron • 4 Vine Tomatoes grated
• A few sprigs of rosemary
FOR THE PORK MINI FOOTBALLS
• 250 g of minced pork • 1 teaspoon of garlic powder • Salt and pepper • 15g of pine nuts • 10/20 Chopped fresh parsley sprigs
First, prepare the mini footballs. 1. Season the minced meat. 2. Mix all ingredients in a bowl and mix thoroughly the whole mass. 3. Pillar portions of the dough and make balls a bit bigger than a table football ball. 4. Reserve balls to add to the broth.
NOW THE PAELLA
1. Add the olive oil to the pan and bring it over medium heat. 2. When the oil is hot add the chopped chicken and cook until golden. 3. When done, move the chicken away to the outside (where it is less warmed). 4. Add the stringless runner beans a cook them for a couple of minutes. 5. Add the chopped garlic and immediately add the paprika and grated tomato (if or the garlic or the paprika got burned they will drop bitter tastes). 6. Allow the tomatoes water to evaporate and then add water. 7. Add twice the weight of the rice in water. At this point, you should note where is the level of the water in the paella pan. Later you will have to add the rice when the water reaches this at this level. 8. Add a few strands of saffron. 9. Add the extra litre of water to make a good juicy broth. 10. Add the balls and climb over to high heat. 11. Stir the broth occasionally and when the water level reaches the previous mark add the rice. 12. Spread the rice evenly. Add the white beans and rosemary sprigs (those have to be removed before serving). At this time the paella you don't have to touch the paella. Leave the water to evaporate, low the heat after covering the paella pan with foil. The rice will be ready between 15 and 20 minutes.