Chicken and Rabbit Paella Recipe

Although Paella is originally from Valencia, it is true that it has already become a typical Spanish dish and that in virtually all Spanish communities is made regularly. One of the most typical and classic is chicken and rabbit paella. It can be accompanied with a fresh rosemary sprig or suppress it, it will depend on the personal taste of each house. To make a rich paella it is necessary to make a good broth. When the broth starts with water, and not a previous broth, it is important that it be done with abundant meat, although it is often the one that is precisely left over because of the large amount that is usually added, but it is the only way for the broth to be With a good flavor and substance. Another thing to consider to make a good paella is to cook it with firewood or gas with a special paellero for its elaboration, where the fire can be controlled well. What we also advise is that you do not do it in the hob, because the form of irradiation of this does not do well to the homogeneous cooking of rice. With all these secrets and the infallible recipe that we give from recipes, it is impossible that you do not There is a paella to suck your fingers. We go with the ingredients to know how to do chicken and rabbit paella and enjoy a perfect dish.

Ingredients to make chicken and rabbit paella:

1. Sala the meat pieces, both of the chicken and the rabbit.

2. Peel the garlic cloves, chop the green beans, peel the tomatoes and crush them with an electric blender. Reserve all these ingredients to continue with the chicken and rabbit paella recipe.

3. Heat the tablespoons of olive oil in the paella over high heat and, when hot, add the meat to brown it on all sides. Add the garlic and dorage teeth.

4. Remove the garlic cloves, lower the fire, add the strands of saffron and chopped beans. Remove a little.

Trick: You can use a vegetable preparation for Paella, which usually come with the garrophone included. If you opt for this option, add everything at once. It can also be frozen and add without defrosting.

5. Add the crushed tomato and sauté for a minute while stirring occasionally. If you want to make your chicken and rabbit paella with artichokes, following the Valencian recipe, we recommend cleaning them well and adding them now, preferably chopped.

6. Add the sweet paprika and remove for a few seconds.

7. Add all the water, salt to taste and let it boil over medium heat for 30 minutes.

Trick: For the broth to be good, it has to wear a lot of meat, although there is more quantity than diners, since a poor broth in meat is usually more tasteless.

8. After the cooking time salt test in case you have to rectify. Add the rice and the garrofon if you have not added it yet. Also put a little food coloring, better if it is natural, although the less yellow rice is usually left, or you can also use turmeric, equally healthier than the traditional coloring for paella. Cover the rice for 20 minutes, first over high heat, then over medium heat to finish over stronger heat. The rice does not have to remove it, you have to let it do alone.

Trick: You can also add a fresh rosemary sprig to half cooking to enhance the taste of chicken and rabbit paella.

9. It would be convenient to have some hot water prepared in case the rice dries and still does not have the right cooking point. In this case, you will have to add a little water and you must be hot. If you like the famous Socarrat de la Paella, the fire goes up in the last minutes of cooking so that it sticks a little on the sides. Once the paella is cooked, cover it with a kitchen cloth or kitchen paper and let stand for 5 minutes.

10. Paella is usually served in the same container and diners put the spoon in it. However, if there are many at the table and it does not get well to it, it is served in individual dishes. NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.