LA PAELLA |
Specific ingredients you must have to succeed: - Natural saffron thread - Extra virgin olive oil - Salmorreta (optional) extra punch of flavour - PImentón de la Vera - Meat and vegetable broth INGREDIENTS (4-5 servings) - WHAT YOU NEED 👀👇🏻 450 g bomba rice 1,5 litre of vegetable and chicken / meat broth 1 big onion (optional, chopped) 2 garlic cloves (peeled, not sliced) 3 big red tomatoes 300g. of green beans 100g. of garrofó white beans (optional) 5 artichokes (optional) 800g. of fresh chicken 400g. of fresh rabbit (optional) 0,5g. of natural saffron 30g. of salmorreta seasoning (optional) 150ml extra virgin olive oil EVOO Pimentón de la Vera (mild) Salt |
PREPARATION (EN)
In a pot, heat the broth with x3 parts of water (100ºC).
In a paella pan with the olive oil you have to cook the meat (well done) at mid-high power and reserve it in a plate, it will take 12-15 minutes.
Then add the onions and garlic, cook well in the flavoured olive oil.
Add some salt and the chopped tomatoes. Stir and cook well until the vegetables leave all the juice.
Add the salmorreta and pimentón, stir well during 2 minutes and add the garrofó beans.
Add the 1,5 L. broth and stir to stick off the vegetables and flavour from the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Add the rice and spread well over the whole surface.
Leave it at max power for 6 minutes. Then lower the power to 60% and leave 8 more minutes.
After that the rice should have absorbed 90% of the broth.
Put the chicken back over the rice, also some rosemary if you'd like the touch.
Then raise the power to 100% for 3 minutes and then turn it off.
Put a cloth over the pan and leave 8 more minutes to settle the rice.
Ready to eat!!
BUEN PROVECHO!! 🤘🏻🥘
In a pot, heat the broth with x3 parts of water (100ºC).
In a paella pan with the olive oil you have to cook the meat (well done) at mid-high power and reserve it in a plate, it will take 12-15 minutes.
Then add the onions and garlic, cook well in the flavoured olive oil.
Add some salt and the chopped tomatoes. Stir and cook well until the vegetables leave all the juice.
Add the salmorreta and pimentón, stir well during 2 minutes and add the garrofó beans.
Add the 1,5 L. broth and stir to stick off the vegetables and flavour from the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Add the rice and spread well over the whole surface.
Leave it at max power for 6 minutes. Then lower the power to 60% and leave 8 more minutes.
After that the rice should have absorbed 90% of the broth.
Put the chicken back over the rice, also some rosemary if you'd like the touch.
Then raise the power to 100% for 3 minutes and then turn it off.
Put a cloth over the pan and leave 8 more minutes to settle the rice.
Ready to eat!!
BUEN PROVECHO!! 🤘🏻🥘
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