Description
If you believe the master of Spanish cuisine Jorge de angel Moliner, the paella can not be combined with meat and seafood, although these recipes a lot. So this recipe is likely the fusion on the theme of paella. Here is something from the Spanish cuisine, something from the Italian and Moroccan. But this, I think, is not so important, the main thing is that it is delicious.
Ingredients
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Figure
250 g
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Shrimp
15 piece
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Tomato
1 piece
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Orange
1 piece
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Wine white semi-dry
50 ml
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Bacon
300 g
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Olives
1 handful
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Saffron
1 Tbsp
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Garlic
3 tooth
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Paprika sweet
1 tsp
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Olive oil
4 Tbsp
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Salt
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Water
900 ml
Cooking
1. Garlic clean and coarsely chop. In a frying pan or saucepan, heat olive oil and fry a few minutes the garlic, to give their flavor to the oil. Of course, to use a special paella pan, but in the absence of such, dispense materials at hand. Garlic remove.
2. Bacon cut into squares about 2 by 2 cm Fry a few minutes in garlic butter.
3. Tomatoes to RUB on a large grater to remove the skin and get a tomato puree. Spread the bacon, tomato purée, saffron and paprika, saute a couple of minutes.
4. To remove the zest from half an orange without touching the white part. From the pulp squeeze the juice. Add to the pan juice, zest and wine, simmer a couple of minutes, stirring occasionally.
5. Measure out your desired amount of rice. Choose the right variety of rice for paella plays a crucial role. It is best suited for paella rice is the bomb, but I sort we have not met. Arborio from Mistral is a great alternative in the cooking process proved to be very worthy. Rice is not rinsed!
6. Add rice to the pan, evenly distributing it on the surface. Add half of the water. Bring to a boil and reduce the heat to low. Cook under cover for about 7 minutes, periodically adding a little water.
7. 7 minutes to decompose on the surface of the rice shrimp. To continue to cook. In the process of cooking rice is not to interfere. A couple of times, turning the pan a little shake the rice, but no more.
8. Olives cut into rings. After 5 minutes add the shrimp to spread on the surface of the olives and cook until the rice is tender. The water at this stage to pour very carefully so as not to overcook the rice. The rice should be cooked but the grains should remain decorated.
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