INGREDIENTS : 2 chopped onions browning oil 1 cube of saffron meat, chicken or fish 2 cups of rice meat, chicken or vegetable broth 1 glass of white wine pepper, parsley and chopped garlic a sliced carrot 1 can of peas
Preparation Well, start by browning onions in your paella pan or large skillet, then add a small amount of saffron. If the paella is with meat or chicken, brown them together. The rice should be washed in a colander and added to the pan to lightly brown it. Add half a ladle of boiling broth, stir constantly From now on, do not let the rice dry out, keep stirring and always add boiling broth that you will have on hand. Add a small glass of white wine, pepper, parsley and chopped garlic, some carrot slices, some peas and cook very slowly, stirring constantly. 5 minutes before finishing, place the fish on the surface to be steamed. It is served by bringing the paella pan to the table. I should add that the risotto is also made this way but it has grated Parmesan. The risotto is creamy and the paella is compact.
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