Recipe of Autumn paella.
To share Feeding Day at school, here I am to teach you how to prepare a delicious autumn Paella.
Let there be no shortage of slushized drinks.
Servings
6
Preparation
min
Cooking
120 min
Calories
kcal
How to Make Autumn paella.
Instructions
- Fry the meats over medium low heat until they are well fried and that a small crust remains on the bottom of the paella. That's the essence of the whole process. This step can take ½ hour or more. It must be done without haste. It is the guarantee of success.
- Clean and chop the asparagus.
- Peel and finely chop the tomato and garlic. If you get a tomato that is ripe and as fleshy as possible.
- Chop up the sprouts after thoroughly cleaning them of dirt and twigs. Do not put them in water. They can be used fresh or like me in this case candied in thyme oil.
- Add the chopped tomato and garlic and the sprouts to the stir-fry. We cook everything well until we see that the bottom of the sauce comes loose with the moisture of the tomato.
- Add the green asparagus and cook until we see that they lose their vivid green.
- It's time to pour in the water (broth). 2.5 times the volume of rice. Bring to a strong boil for 10\ 'and try to taste. It's time for salt rectification. It should be a little salty, the rice will absorb the salt.
- Add the rice, spread it well and we don't touch it anymore. 5\ 'on high heat maximum boiling, 5\' medium heat, 5\ 'low heat and 2\' full heat to get the Churrascao (socarraet).
- Turn off the heat and let 5\ 'rest more. To succeed!!!
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