La Paella, a typical dish of the province of Valencia, has become perhaps the most typical dish of Spanish cuisine.
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| Ingredients to make paella with Cigalas: |
| 7 Tacitas of coffee, rice 3 cloves of garlic 3 mature red tomatoes 1/2 glass of olive oil 1/2 rabbit or 1/2 chicken chicken 150 grams of cooked peas 6 Cigalas not very much large 6 prawns 150 grams of squid cut into slices 250 grams of mussels 250 grams of clams saffron or yellow seasoning salt. |
Ingredients to make paella with Cigalas:
2. This dish, receives its name from the utensil in which it is made, because Paella is how a kind of wide pan is known in the area, without a tail and with two handles.
3. It can be said that there are as many kinds of paellas as chefs that prepare them, of vegetables, meat, seafood, etc.
4. I prepare a mixed that serves as a single dish.
5. For more information, you can visit the page of the Paella and other Valencian rice.
6. La Paella, a typical dish of the province of Valencia, has become perhaps the most typical dish of Spanish cuisine.
7. This dish, receives its name from the utensil in which it is made, because Paella is how a kind of wide pan is known in the area, without a tail and with two handles.
8. It can be said that there are as many kinds of paellas as chefs that prepare them, vegetables, meat, seafood, etc. I prepare a mixed that serves as a single dish.
9. For more information, you can visit the page of the Paella and other Valencian rice.
10. Put a paella to the fire and throw the oil.
11. When it is hot add grated tomatoes and well chopped garlic.
12. Then throw the pieces of meat and saute them.
13. Add the rice and mix everything well with a stick spoon, then add the peas, the squid, mix again and add the water (twice as of rice), put the salt and the saffron and leave Strong fire for 5 minutes.
14. After this time, or lower the heat and keep cooking for another 15 minutes.
15. When you still have some broth, add the clams and mussels, previously cooked and place the prawns and cracks above the rice adorning it.
16. When the rice is at its point, take away from the fire, let stand for about 5 minutes and serve in the same paella.
