Paella 2

VALENCIAN PAELLA INGREDIENTS 02150 8 PEOPLE 500 g rice, 1 chicken, 1 200 kg, 12 large prawns, 1 kg of muscle, 1 kg of cockles, 500 g of cuttlefish or squid, 200 g of prawns, 1 bunch of odors, chipolatas, 12 2 artichoke bottoms, medium, 6 4 cipollew tomatoes, 6 cloves garlic, 250 g of peas, 3 red peppersa pinch of Saffron, salt, black pepper, cayenne pepper, 1 liter of olive oil.

Spanish national dish PROCEDURE constitutes a veritable full meal.

It is preparing in a large skillet (paella) rather large and high edges.

Cut the chicken into small pieces and fry them in the oil directly into the paella.

Apart from preparing the mollusks so that they open in the heat of the fire and keep the water emanating, purifies it through a muslin.

Cook the cuttlefish or squid in the water and then Sauté in butter for a few minutes.

Prepare the artichoke bottoms, trinciandoli in 6 pieces and skipping them in oil.

Put aside all these ingredients, placing them in the heat.

Aside from the chopped onion and garlic, fry them with a little oil and the cooking of the chicken.

Add peppers, crushed tomatoes, and cleaned up from the seeds and the bouquet of smells.

Let Brown.

You are then the various elements of the paella and IE: to the outer edges take the chicken pieces then the chipolatas, cuttlefish, artichokes and rice, washed in warm water.

After putting the rice soak everything with the cooking water of mollusks, which have dissolved saffron.

Add salt and pepper.

Cook over low heat, and add in a bit of warm water or broth.

During cooking you have over rice scampi well stretched, so as to mark the boundary between an ingredient.

Garnish with a piece of valve of mosculi, held on the sidelines ben previously cleaned and stuffed with peas and cockles.

Spread the shrimp.

After this operation the rice should be cooked and ready to be served directly in the paella.