sexta-feira, 6 de abril de 2012

Valencian paella


01 medium onion, chopped into petals;
01 pinch of saffron;
01 cup (tea) of olive oil;
02 tablespoons squeezed or crushed garlic;
02 bay leaves;
02 lady finger peppers (without seeds) finely chopped;
02 tomatoes, peeled and seeded;
03 peppers (01 green, 01 red and 01 yellow), cut into strips;
Paella kit 01 (300 g shrimp, squid, octopus and mussels);
1.5 liters of fish or chicken broth (boiling);
200 g pork, cut into cubes;
200 g sliced ​​smoked sausage slices;
200 g chicken breast cut into cubes;
400 g of rice Agulhinha type;
Parsley, chopped (parsley and chives);
Black pepper;
Lemon juice 01.

to decorate
04 large shrimp (VG);
Chives and parsley to taste;
Strips of red pepper, yellow and green.


Rinse the shrimp and afervente them quickly in the broth of fish or chicken. Drain them and set aside. In the same water, put the "paella kit", first removing the shrimp that make up the kit, soon after, the drain other seafood broth and keep it warm. In a frying pan with handle (or paellera), heat the olive oil and fry the pork and chicken, pre-seasoned with garlic, lemon and salt, until golden.

Add the onion and remaining garlic and tomatoes. When everything is sautéed, add the rice and stir for about 2 minutes. Put the saffron, bay leaves, peppers, chopped (reserve a few strips for garnish) and add the seafood paella kit, except the shrimp. Cover everything with fish broth, mix well and smother the paellera with foil or a lid.

When the rice is at the desired point or "al dente", place the shrimp and remove from heat. Garnish with shrimp VG, the reserved peppers and parsley. Drizzle everything with olive oil and serve immediately direct paellera.


06 servings


40 minutes

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