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Recipe of Autumn paella.

Vida Recetas Editorial

The paella de otoño (autumn paella) is a traditional variation of the Valencian paella that takes advantage of seasonal ingredients like rabbit, chicken, pork ribs, and saffron milk caps (níscalos). This dish is ideal for sharing with family or friends during the cooler months, as its intense and comforting flavors evoke wood-fired cooking and gatherings around the table. The key to a good paella lies in the slow sautéing of the meats, which creates a crust on the bottom of the pan (the socarrat), and in the use of bomba rice, which absorbs the broth without overcooking. In this recipe, the saffron milk caps add an earthy, autumnal touch, while saffron provides color and aroma. It is an easy recipe, though it requires patience and attention. It can be adapted with other meats or mushrooms, but always maintaining the balance of flavors. If you want to surprise with an authentic and seasonal paella, this is your choice.

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Recipe of Autumn paella.
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Cook

120 min

Servings

6

Ingredients

Directions

  1. 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.

  2. 2

    Clean and chop the asparagus.

  3. 3

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

  4. 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.

  5. 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.

  6. 6

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

  7. 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.

  8. 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).

  9. 9

    Turn off the heat and let 5\ 'rest more. To succeed!!!

Frequently Asked Questions

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.

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