Description
Recipe from Jorge de Molinera. It appears to enjoy the taste of a good paella, it is not necessary to buy a lot of expensive seafood. Quite a handful of shrimp that need to do the right thing))
Ingredients
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Garlic
1 tooth
-
Tomato
1 piece
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Olive oil
1 Tbsp
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Parsley
0.333 coup
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Water
700 ml
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Shrimp
7 piece
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Figure
0.5 cup
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Saffron
0.2 g
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Garlic
1 tooth
-
Tomato
1 piece
-
Olive oil
1 Tbsp
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Salt
0.25 tsp
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Herring
1 pack
Cooking
The broth (this is a very long and very important): the garlic and parsley cut and fry in olive oil. With shrimp remove the shells and heads, add to the pan.
With tomato peel (pre-blanched), cut and add to the pan, fry a couple of minutes.
Add water, directly in the pan boil for 15-20 minutes so all the flavors will come together and the soup will be very rich.
Drain.
Until cooked soup, you can prepare paella: remove the skin from tomato, chop the chilli and garlic (you can use quite a bit) to cut, if there is no seafood - it does not mean that the paella does not work, the main thing is to find shrimp for the broth! And, of course, the Arborio rice - perfect.
Fry the garlic and chilli, add the chopped tomato, fry for about 5 minutes, tomatoes will begin to slightly caramelize.
Add the rice
Add the saffron, stir once and never touch!
After about 10 minutes the liquid by half, even more, evaporated (on medium heat), it's time to add a "sea cocktail" - spread out across the pan, slightly pressing down, but do not stir! (if there is no "cocktail", it's not scary, thanks to the broth the taste is very rich).
When the liquid is completely evaporated - ready! It is possible to decorate according to the taste. Bon appetit!
At the bottom of the pan is supposed to be socarrat — rice caramelized (slightly burnt.).
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