400 g rice
800 ml broth
200 g veal
200 g pork
80 g salo
2 tbsp cooked green peas
4 tbsp (40 ml) vegetable oil
1 tbsp tarragon leaves and sage
300 g beef bones
1 bunch roots soup
250 g of fish or crab
Photo added on
Veal bones and head, bones and skin of the fish is poured over 1 liter of salted water. Add clean and sliced roots for soup and cook 1 hour over low heat. In a large flat pan - Spanish housewife uses deep iron pan also called paella - melts half finely chopped 2 tbsp salo with vegetable oil. Cut into several pieces and rub with salt chicken fry, add a little water, boiled and leave in a warm place. Then fry the chopped meat into small cubes, add a little water, salt and pepper and stew until tender. Also be removed and put in a warm place. Rest, cut into small cubes salo melts in the pan along with chopped onion and fry the peppers. Pour the washed and dried rice and stew over low heat 5 minutes. Make up half of the strained broth. Season with salt and pepper. Once the rice, make up and remaining broth, add the peeled, chopped tomatoes, sprinkle with lemon juice, stewed in vegetable oil remaining pieces of fish and meat. Ten minutes later put peas, spices and - if there are no fish in the dish - crab. Paella put another 5 minutes in the preheated oven, then immediately served.
I have seen the Spaniards how they are prepared in a large pan for 20 people. Slowly but surely is tasty. While we were making paella nayadohme steak.
paella is made from shellfish and rice, and not with meat and in no case more of our delicious steaks:-)
Rumi, much messing Milan, paella, in principle, there are two kinds of meat! Not only from mussels contains shrimp, squid, octopus! So do not give such opinions please very stupid, excuse me!
It is delicious cooked it, and I know how it is, and put everything any meat, I know because I've been to many restaurants and I've tried all kinds of paella, many greetings from Catalonia.
I know that there are many types of paella - seafood, chicken and seafood, with several types of meat, and even have vegetarian paella.
High arguing ... Would you please explain what is saffron?
Saffron is the most expensive spice in the world - these are internal, very thin petals of a kind of crocus (not stamens! ). Collected by hand. The biggest producers are Spain and Iran.