Paella Mixta de la tía Ana María
Paella Mixta de la tía Ana María

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, paella mixta de la tía ana maría. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Paella Mixta de la tía Ana María is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Paella Mixta de la tía Ana María is something which I have loved my whole life. They’re fine and they look fantastic.

She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish. This version has chorizo so the purists might not appreciate me calling it paella. Recetas parecidas a Paella de la tía Ana.

To begin with this particular recipe, we must first prepare a few components. You can have paella mixta de la tía ana maría using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Paella Mixta de la tía Ana María:
  1. Prepare Fish stock
  2. Take Head a fish
  3. Make ready 1 large onion cut in 4
  4. Make ready 1 bay leaf
  5. Prepare 10 g salt
  6. Take 2 L water
  7. Get For the rice
  8. Prepare Olive oil
  9. Get 500 g paella rice or similar, risotto is also great
  10. Prepare 5 boneless, skinless chicken thighs
  11. Get 200 g chorizo
  12. Make ready 100 g prawns
  13. Get 100 g squid sliced
  14. Take 100 g mussels (the shells on makes it tastier and looks nice)
  15. Take 1 sliced red pepper
  16. Make ready 0.4 g saffron
  17. Take 50 g green peas

AUDIO DE LA RECETA DE PAELLA MIXTA. Etiquetas: ARROZ, AZAFRÁN, chicken, first plate, GAMBAS, PAELLA, PAELLA. Add stock, paprika and saffron to a pot and heat, covered. La tía Ana María le dice a Marissa cómo se enamoraron sus papás.

Instructions to make Paella Mixta de la tía Ana María:
  1. First, you have to prepare the fish stock. Fry the onions in 2 TBSP of vegetable oil, add the head of the fish, the water, salt and bay leaf. Put the lid on and let the head cook for about 10 minutes. Once it's ready, switch off the hob and start with the paella.
  2. In a pestle and mortar, grind the saffron until it becomes a powder. It has to be really dry for it to become a powder, some people put it in the microwave but I've never done that, I keep it in a sealed, dry container until the minute I grind it. Now, with the powder, add half a cup of cold water and leave it to rest for now.
  3. To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
  4. In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
  5. Add the chorizo, let it release the fat and the beautiful red colour into the oil then add the chicken. Once the chorizo is done, remove it and set aside with the garlic. Add the red pepper, brown the chicken on both sides, then remove both and set aside.
  6. Add the seafood and the rice together. Mix it well and start putting everything back into the pan again. The garlic first, then the chorizo. Stir it well, add the saffron and make sure you used it all by putting some of the stock in the pestle and mortar to remove any remaining bit. Mix it all very well then even out the rice. Place the chicken, one piece on each section of the pan.
  7. Add the red pepper and the peas. Finally pour the stock carefully with a soup ladle, don't pour it all at once and do not mix it anymore. You must stay beside the paella while it cooks to make sure it won't get too dry, add more stock if needed, you might not use it all so can always freeze it. It takes around 20 minutes for the rice to cook. Meanwhile, grab yourself some sangria and enjoy the cooking!

Click again to see term 👆 Tap again to see term 👆 El señor Díaz brinda por los abuelos de la familia. Puede elegir una cantidad aproximada para pagar a manera de anticipo o solicitarnos el envío de un recibo de PayPal personalizado para su pago. Domingo de paella en casa, en este caso una mezcla, la paella valenciana (con pollo y conejo) con la paella de mariscos, una sabrosa paella mixta. La receta de arroz que os presento hoy servirá de ejemplo para mostraros como pueden combinarse productos obtenidos de la tierra y el mar, juntar para conseguir un arroz sencillo, sabroso y con contraste, que. Esta versión de paella lleva carne de cerdo, pollo y mariscos.

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