We clean the ventresca of the beautiful, we remove the skin and thorns.
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| Ingredients to make fresh or tuna ventresca paella: |
| For 4 people :: 200 grams of rice 400 grams of beautiful fresh ventresca (it can also be made with tuna) ½ white onion 1 green pepper 1 median tomato 3 cloves of garlic 1 liter of fish broth ½ lemon 4 tablespoons of virgin olive oil salt |
Ingredients to make fresh or tuna ventresca paella:
2. We cut it into large pieces and reserve it.
3. We chop the onion, the green pepper, the garlic and the tomato peeled in brunoisse (fine mince) we put the paellera on the fire, with 4 tablespoons of virgin olive oil, we fry the windshield and back until gold of the paellera and we reserve it.
4. We incorporate the onion, garlic, green pepper and tomato into the paellera, we fry it until the onion and garlic begin to brown.
5. Add the rice and let sail for 2 minutes.
6. We wet the paella with the hot fish broth and uniform the rice.
7. We put salt and a few drops of lemon.
8. At the time it breaks to boil, we incorporate the chopped ventresque distributing it over rice.
9. We let the broth completely consume for 18 minutes.
10. We cover the paella with a clean kitchen cloth so that the rice is not recounted and let stand 2 minutes.
11. Next we serve hot.
