INGREDIENTS
- – 1 kg of Carolina rice.
- – Saffron c/n.
- – 1 tablespoon of paprika.
- – ½ of onion.
- – ½ of pink and inexperienced bell pepper.
- – 3 u. of diced tomato.
- – 150g de chaucha.
- – 100g of cauliflower.
- – 100 g broccoli.
- – 100g of peas.
- – 2 hen breasts, cubed.
- – ½ pink chorizo.
- – ½ of black pudding.
- – 300 g of grilled sausage.
- – 3 bay leaves.
- – 1 glass of white wine.
- – 1.2L of broth.
- – 3 garlic cloves. – 1 lemon.
- – 1 tablespoon chopped parsley.
- – Salt and pepper.
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1.Debone and reduce the hen into cubes.
Reduce the chorizo, sausage and blood sausage into slices.
Brown all of the meats within the extremely popular paella pan.
2.Take away, add oil and sauté onion, pepper and tomato.
Add the rice and mash it for 1 minute in order that the rice turns into waterproof.
3.Then add slightly candy paprika, saffron, white wine and the broth.
4.Add the meats and all of the greens once more. Prepare dinner for five minutes over very excessive warmth, 5 minutes over low warmth and 5 minutes relaxation.
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NOW EAT!.
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