INGREDIENTS
- – 400 g of rice.
- – 2 capsules of saffron or seasoning for rice.
- – 2 cloves of garlic in slices.
- – 1 cup of tomato puree.
- – 1 handful of beans.
- – 1 handful of peas.
- – Poultry broth.
- – 2 rooster legs and thighs with pores and skin.
- – 250 g of pork reduce into items.
- – 1 roasted pink bell pepper reduce into thick julienne.
- – Lemon wedges.
- – Chopped parsley one tbsp.
- – 3 tablespoons of olive oil.
VALENCIAN PAELLA the traditional Spanish paella with this recipe that’s spectacular I adopted the step-by-step beneath
PROCEDURE:
1. In a paella, seal the meats on each side, beforehand marinated with liquor and herbs.
2. Take away and reserve.
3. Sauté the garlic in the identical container and pearlize the rice. Add the saffron, season, combine, add the tomato and return the meats. Cowl all the floor with broth, add the beans and peas.
4. Prepare dinner till it is rather dry and the rice is prepared.
5. Beautify with bell peppers, lemon wedges and chopped parsley.
