Boil the perclabes in salt water and a bay leaf, giving them only one boil. Take out the perclabes, drain and reserve; Also reserve the water that will later serve us.
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| Ingredients to make acebs and clams: |
| 250 GRMS. of percabes 250 grms. of slug clams 4 mussels 2 prawns 25 grms. from peas 50 grms. of snack mincer serrano a large onion peeled and cut fine two mature tomatoes peeled and cut a fine -cut garlic a laurel leaf three cups of rice (best long rice) 100 cc. of virgin olive oil some strands of authentic saffron salt to taste. |
Ingredients to make acebs and clams:
2. In the paellera â€make a stir-fry with the 100 cc.de olive oil, onion, garlic and the two tomatoes.
3. Once the finished sofrito (golden and soft), we will add the mincemeat of ham and clams giving him a few times together with the sauce (approximately three minutes).
4. We would have the perclabes taking care that all their juice falls into the paellera. Lets take the skins and perclabes with their nail including them add them to the paellera.
5. Add three cups of long rice and on a strong heat we turn around so that the rice is brown a little.
6. We add six liquid cups, taking advantage of the water to cook the perclabes and the rest hot water.
7. Add the strands of saffron, the four clean mussels, the two prawns and the 25 grms of peas and salt to taste. We let it boil, but trying to make the water equally the whole paellera and to boil through all the sites.
8. Be very pending at this point because it is essential for rice to go well. Provide not to stick and that the water totally exhausts.
9. Once the rice absorbed everything, all the water, turn off the fire and cover the paellera to rest for 10 minutes.
10. Serve and take advantage of a novelty and an attentive delight. The clams must be put in a container with a handful of salt for half an hour, so that they release the sand
