How difficult is it to prepare Autumn paella.?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Autumn paella.?

The preparation time is minutes and the cooking time is 120 minutes.

How many people does this recipe serve?

This recipe is designed for 6 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Rice • 19 de Oct de 2021

Recipe of Autumn paella.

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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.

Recipe Summary

Cooking

120 min

Servings

Difficulty

Easy

Ingredients

1/2 chopped rabbit 4 small sliced pork ribs 1 boneless and skinless chicken thighs 500 g Bomba rice 3 peeled and chopped pear tomatoes 2 minced garlic cloves 2 litres water or chicken stock Saffron de Bebra 12 medium chanterelles.

Instructions

Step 1

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.

Step 2

Clean and chop the asparagus.

Step 3

Peel and finely chop the tomato and garlic. If you get a tomato that is ripe and as fleshy as possible.

Step 4

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.

Step 5

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.

Step 6

Add the green asparagus and cook until we see that they lose their vivid green.

Step 7

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.

Step 8

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).