Clean the torders and pigeons, including guts, which will be washed with water, salt, and lemon juice.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make brut rice: |
| 300 gr. rice 3 ud. Bordo 2 ud. pichón 300 gr. Rabbit 200 gr. tender peas 500 gr. Sobrasada 2 ud. tender artichoke 1/2 you. butifarrón 1/2 l. olive oil 1 ud. Large onion 3 clove 3 ud. tomato 1 bunch parsley 1 rodaja guindilla 6 strand saffron 1 l. water 200 gr. mushrooms salt pepper spices (to taste) |
Ingredients to make brut rice:
2. Split the birds in rooms.
3. Cut the rabbit into six pieces and wash it.
4. Split the rib in pieces carefully so that it does not splinter.
5. Cut the butifarrón into fine slices.
6. Design the peas.
7. Clean the artichokes and split them in 8 pieces each.
8. Wash them and put them in water with lemon juice.
9. Peel the onion, tomatoes and garlic.
10. Picar often and separately.
11. Clean the mushrooms carefully and split them in two.
12. Wash and chop the parsley.
13. roast the strands of saffron on a bright bright role because they burn immediately.
14. Heat the oil in a greixonera (large clay pot) and gently save the onion, once it is juicy, add garlic and tomatoes.
15. When it forms a sauce, join all the meat and internalities (cut into pieces).
16. Take a few times.
17. Salpimentar and add 1 liter of water.
18. Add the rice along with the vegetables, mushrooms, butifarrón and sobrasada.
19. Cook 20 minutes.
20. Meanwhile, palajil, saffron and chilli click and all spices.
21. A few seconds before separating from the heat, mix the mashed with a little broth and water the rice.
22. Rest a minute before serving.
