more you have, and so forth ...
Ingredients for 6:
- 3 chicken thighs
- 3 rabbit thighs
- 1 pound of chorizo \u200b\u200b
- 36 mussels
- 6
scampi - shrimp
18 - 5 ounces of cuttlefish or squid
- 3 slices of monkfish
- 2
peppers - 3 red tomatoes
-
1 onion - 1 cup of shelled beans
- 12 snow peas (beans Piattoni )
- 2 cloves garlic
- Saffron (1 sachet + pistils or 2 packets)
- 2 liters vegetable stock
- 500 grams of rice bomb
- Ages
oil Preparation: prepared oil flavored with onion : Slice the onion, place in a steel pan, and cover with oil, put in the oven at 100 degrees for 75 minutes, filtered and stored in a bottle (the one that you will make will keep for about 3-4 months and can use it as a base for almost all the rice).
Bone the chicken and rabbit and cut into pieces about 2 cm wide, cut the chorizo \u200b\u200bslices. Clean all fish. Remove the shell and the filet of the intestine and tail of the shrimp scampi, throw the head of the shrimp tails and cut in half. Cut the cuttlefish (or squid) and the monkfish into small pieces. Have the students open the mussels in the pot, remove one of the two halves and set aside the water that flows from it. Clean the vegetables. Chopped peppers, snow peas and cut the cubes of tomatoes, which you previously removed skin and seeds. Blanch the broad beans (frozen ones are fine) in salted water for 2 minutes, drain and cool them in ice water and then peel and keep aside.
Make a vegetable broth in the usual way.
Now that everything is ready, about 60 minutes before you want to serve you started!
Put Heat a paella of iron from 35-40 cm in diameter, heat it well, cover the bottom with oil and onion and heat. Put the meat in the paella and two cloves of garlic and brown them very carefully over high heat, add the chopped squid and saute briefly, remove the garlic and blend with a splash of white wine.
When the wine is dry, add the snow peas and peppers and continue to cook, move around the edge of the paella and the center put the tomatoes, salt all so slightly and cook for 5 minutes. Cover everything with the boiling broth and cook for about 20 minutes. Add the monkfish, shrimp, beans and water to cook the mussels. Add water to obtain a layer about 5 cm high total to arrive more or less at 3-4 cm from the edge of the paella, you boil again and taste for salt, which should be slightly more savory.
At this point you have to put the rice, this is the dilemma, the secret, the touch that is acquired only through experience (I do not have one!). The amount I have indicated in the ingredients are quite correct, but then depends on the flame, the width of the paella, the rice ...
In principle, put the rice in boiling broth along the diameter of paella (diameter perimeter, you have to do a line!), This line of rice must be higher than the stock of about 2 cm. Once this is done add the saffron, stir and adjust the burner flame for a nice lively. To see some pictures on how to assess the amount of rice look http://www.lapaella.net/paella-valenciana/receta-paella-valenciana4.aspx
From this point, the paella is no longer mixed.
Do go on high heat for about 6-7 minutes. Arrange over the paella's shrimp and mussels in the half decoratively.
Now you have to adjust the flame ... experience, touch, etc etc ... ... higher if there is still very liquid, very low if it is already quite dry. Gradually add hot in total since the rice will take 13-15 minutes. Turn off and serve! Wanting
there is an alternative that will give you the advantage of getting a crust on the paella (the ideal would be to obtain the gas in the crust, but you will find that it is not too simple). After the 6-7 minutes he moved all-in convection oven at 200 ° grill on, you get 4 minutes, then add the prawns and mussels (you can taste the cooking of rice) and grill off to refuel more at 200 ° until cooked.
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