INGREDIENTS
Do you know that September 20 is PAELLA day? Right here we go away you the recipe for this scrumptious conventional dish from Spain.
– 500 g of paella/bomba rice.
– 1 chopped onion
– 1 tablespoon minced garlic.
– 1 cup of tomato puree.
– 1 heaped tablespoon of rice seasoning or 3 saffron capsules
– 1/2 hen supreme lower into cubes.
– 200 g pork shoulder lower into cubes.
– 50 g of peas.
– 50 g of beans.
– 100 g of peeled mussels.
– 100 g of peeled prawns.
– 200 g of steamed squid
– Impartial broth, poultry or fumet.
– Salt, pepper and paprika
Ornamental toppers:
– Complete mussels.
– Scallop 1/2 valve.
– Prawns with tail.
– Squid tentacles.
– 2 roasted bell peppers lower into julienne.
– 2 lemons in wedges.
PROCEDURE:
1. In a Paila. Seal the diced hen and bacon, add the onion, garlic and sauté. Add the tomato, rice seasoning, or saffron, season with salt and pepper, add broth, deliver to a boil, add the seafood, peas and beans,
2. Lastly the rice. Bake in a powerful oven with out stirring. Prepare dinner till the preparation is dehydrated, take away from the oven, place ornamental toppings and return to the oven. The preparation is prepared when the rice is crispy and the define and base of the pan are burnt.
3. The well-known Socarrat: Prime with lemon wedges, parsley, julienned bell pepper, chopped garlic, paprika and olive thread.
