INGREDIENTS
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;
salt;
Lemon juice 01.
to decorate
04 large shrimp (VG);
Chives and parsley to taste;
Strips of red pepper, yellow and green.
PREPARATION
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.
INCOME
06 servings
TIME TO PREPARE
40 minutes
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