Putting the paellera on fire with a little oil (the paellera is like a low pan with two handles, it is essential to make this dish or any dish in which the rice has to be dry and loose).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make mixed paella: |
| For 4 people :: 400 gr. of rice 1 quarter of chicken chicken 1 quarter of rabbit closed 200 gr. of lean pork chopped 4 large gambas 4 mouths of crab 8 mussels 100 gr. of clams without sand 1 chopped onion 2 peeled and chopped tomatoes 1 crude bell pepper and one roasted | For the chopped: un little of parsley 2 cloves of garlic a rabbit hygadillo or chicken well fried some strands of saffron. Oil to fry the ingredients. |
Ingredients to make mixed paella:
2. When the oil is hot put the seafood to take the color red and release its flavor, remove it from the paella and put the chicken and rabbit meat in it, when the chicken and the rabbit begin to brown add the pig the pig , brown everything.
3. Once golden add the onion and a pepper cut to small squares.
4. expect the onion and pepper to be soft.
5. Then add the volume of water rice twice, let cook five or ten minutes and put the rice and clams.
6. Remove so that the rice does not lumps.
7. When this cooked medium, add the chopped and decorate with mussels, prawns and crab mouths, cut the pepper that remains in strips and place it in the form of radios on top.
8. lower the heat and stop cooking.
9. If you have a kitchen plate or an oven that fits the paellera, it can be put inside to finish cooking.
10. It is served with the paellera on the table and a piece of lemon for each dish.
11. In the Mediterranean zone there are also some fresh pepper strips on a plate and some radishes.
12. Rice has to be completely dry and loose.
13. If it is not loose in this way, you can get the rice on a little oil before incorporating it into the water.
