LA PAELLA |
Specific ingredients you must have to succeed: - Natural saffron thread - Extra virgin olive oil - Pimiento choricero (optional) extra punch of flavor - PImentón de la Vera INGREDIENTS (4-5 servings) - WHAT YOU NEED 👀👇🏻 450 g bomba, albufera or sénia rice 2 litre of vegetable and chicken / meat broth (optional) extra punch of flavor 200g. chopped tomatos (fresh or canned) 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 pimiento choricero (optional) 150ml extra virgin olive oil EVOO 2 spoons of Pimentón de la Vera (mild) Salt |
PREPARATION (EN) 80 minutes
STEP 1: la base / sofrito
In a pot, heat the broth with x3 parts of water (100ºC). You will need a total of 2 litre broth for a quantity of 450g of rice.
In a paella pan with the olive oil you have to cook the meat (very well done) at mid-high power, it will take 20-25 minutes. Add some salt.
Then add the green beans and cook 5 minutes.
Add the tomatos, the pimiento choricero and the pimentón de la Vera. Stir very well and cook 10 minutes until tomatos are very dry.
Add the garrofó beans.
STEP 2: el caldo
At maximum power, add the 2 L. broth and stir well to stick off the vegetables and all the flavour from the bottom of the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Cook in boiling water at least 10 minutes, so the flavors mix well with the broth.
STEP 3: el arroz
Add the rice and spread well over the whole surface.
Get your timer and set 18 minutes NOW.
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.
Add some fresh rosemary if you'd like the aromatic touch.
Then raise the power to 100% for 3 minutes and then turn it off.
STEP 4: reposo
Leave 8 more minutes to settle the rice. You can cover it if it's cold outside, but don't really need to do it.
Ready to eat!!
BUEN PROVECHO!! 🤘🏻🥘
STEP 1: la base / sofrito
In a pot, heat the broth with x3 parts of water (100ºC). You will need a total of 2 litre broth for a quantity of 450g of rice.
In a paella pan with the olive oil you have to cook the meat (very well done) at mid-high power, it will take 20-25 minutes. Add some salt.
Then add the green beans and cook 5 minutes.
Add the tomatos, the pimiento choricero and the pimentón de la Vera. Stir very well and cook 10 minutes until tomatos are very dry.
Add the garrofó beans.
STEP 2: el caldo
At maximum power, add the 2 L. broth and stir well to stick off the vegetables and all the flavour from the bottom of the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Cook in boiling water at least 10 minutes, so the flavors mix well with the broth.
STEP 3: el arroz
Add the rice and spread well over the whole surface.
Get your timer and set 18 minutes NOW.
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.
Add some fresh rosemary if you'd like the aromatic touch.
Then raise the power to 100% for 3 minutes and then turn it off.
STEP 4: reposo
Leave 8 more minutes to settle the rice. You can cover it if it's cold outside, but don't really need to do it.
Ready to eat!!
BUEN PROVECHO!! 🤘🏻🥘
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