Description
Until today I thought the paella is very multistage and complex dish is also complex in terms of the perception of taste. Today he cooked a paella recipe from the magazine "Bread and salt", I realized that today, this dish will become a favorite in my family. It is simple, easy to prepare and very tasty. You can also try this.
Ingredients
-
Chicken's leg
400 g
-
Shrimp
100 g
-
Squid
100 g
-
Mussels
100 g
-
Garlic
3 tooth
-
Onion
0.5 piece
-
Pepper
3 piece
-
Olive oil
7 Tbsp
-
Figure
400 g
-
Saffron
1 pinch
-
Dry white wine
50 g
-
Broth
800 ml
-
Green peas
100 g
-
Spices
Cooking
We need such a variety of foods. One happy that only need a little))). Pepper is better to take red or yellow, as green, sometimes bitter. And with colorful peppers and funnier.
Paella is cooked in a wide saucepan with small bumpers. Either on the stove or in the oven. Chicken leg quarters cut into smaller. Put them in the frying pan with heated olive oil and fry until Golden brown.
The onion and garlic, grind, pepper cut into small cubes.
Add onion, pepper and garlic to the chicken. Add the saffron, pepper, salt, spices.
For paella, take a medium grain rice of TM "Mistral"- a white Japonica. This pic is very well suited for paella.
What I like the new packaging of rice from TM "Mistral", it's the fact that each bag is written the properties of the pic and recommendations for its use. It is very convenient, so as to understand the abundance of varieties and grades of rice, you will agree, is very difficult.
Fill the rice to the chicken and vegetables and fry together two minutes. Add wine and give it a minute to evaporate. Diminish the fire, he should be a little below average.
Our paella not interfere. Small portions pour in the broth, letting each portion be absorbed into the rice.
Squid cut into cubes. Shrimp cleaned from the shell and clean them. Ideally, paella is necessary to add shrimp, but for us it's too expensive))). Wash the mussels well. Instead of mussels can take any of the shells.
Together with the last portion of broth is added to rice seafood, arranging them beautifully. On top, add green peas. Fire diminish to a minimum. Close the pan with a foil and leave for 10-15 minutes until the rice is tender. Paella needs a bottom to burn.
Less than an hour, a great Spanish dish is ready. Minimum time at the stove, cleared of residues on the fridge, and the result is insanely beautiful and tasty dish.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.