The aragonese Paella
Instructions
Clean, wash rabbit, cut into 12 pieces and cook in oil.
In the same oil Cook the veal with onion, diced celery, peppers into strips.
Add the peas and, at the last moment, green beans that have boiled, soup, fish.
Boil the artichokes and asparagus.
Pounded garlic in the mortar, with saffron and tomato pulp.
Stir in the rice cooking Bowl with everything prepared, add the peeled and chopped sausage, separated the asparagus and artichokes, cut into wedges, will be passed into the oil: Add the broth.
Boil for 5 minutes, then place the Pan in the oven and let him incoperchiato for 10 minutes.
Remove the cover and decorated the paella with shrimp, the cloves of Artichoke and asparagus tips.
Leave in the oven for another 7 minutes and then let it sit for 5 minutes before serving.
Ingredients and dosing for 8 persons
- 1 skinned rabbit
- 1000 G = = fish for Soup
- 50 cl of broth
- 40 g of rice
- 300 g of veal
- 200 g of peas
- 100 g of green beans
- 100 g of sausage
- 12 prawns
- 2 artichokes
- 3 peppers
- 12 asparagus
- 1 celery
- 1 onion
- Garlic
- Saffron
- Tomato sauce
- Olive oil