We are searching data for your request:
Upon completion, a link will appear to access the found materials.
For Paella, use a special pan called "Paellera" if possible. It is a very flat and large diameter pan.
Put the shrimp in a hot pan with a little oil, fry but not much, otherwise they will harden.
Once they are ready, take them out and put them aside. In the same pan with the juice left by the shrimp, add more oil and put all the meat and the finely chopped sausages and fry over high heat to brown and then reduce the heat and add the onion, garlic and donut, chopped green pepper. small and let it simmer.
After they have hardened, add the tomatoes given on a grater or cut as small as possible and leave for about 5 minutes, stirring so that they do not stick to the bottom.
Add the water to pass over the meat and let it boil, when it is almost cooked, add the saffron and the yellow-orange dye dissolved in cold water (this dye is not for taste but only for color and would give a pleasant appearance to the rice.
After it has boiled, add the rice (if necessary, add about 2 glasses of water) and the peas.Boil for about 20 minutes on low heat (water should drop) and turn off the heat when the rice is still a little hard. After the fire is extinguished, leave it with a lid so the rice swells and becomes "al dente" Garnish with boiled eggs (half an egg per person), whole olives and fried shrimp (a shrimp or two per person, depending on how much are large)