In a large paellera pan, place 100g of butter and 50 cc of oil and when it is hot, the chicken meat and the pig, add more butter if necessary.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make paella with squid: |
| 1 boneless and cubet chicken without the skin 500 g of pork (loin or carré) cubeto 500 g of rice 2 liters of broth 200 g of mussels (book some with the leaflets to decorate) 200 g of shrimp clean 150 g of fresh and clean peas 10 prawns with clean head and body to decorate 12 Clean squid cut into wide slices 4 peeled tomatoes, without seeds and cut into cubes (concassé) 400 cc of dry white wine 250 olive oil cc 2 large onions well chopped 200 g of butter 4 Echalottes chopped 4 cloves of garlic 100 g of beroberes (optional) 100 g of clams (optional) 2 units of saffron 1 tablespoon of Sweet paprika 2 roasted and peeled morrons to decorate 2 tablespoons of chopped parsley to sprinkle |
Ingredients to make paella with squid:
2. Then the paellera meats are removed and reserved in another container.
3. Next, the rest of the butter and oil on the paellera are put and the onion, the echalotes, the garlic, the garlic.
4. APART THEM TO THE SIDE AND PLACE THE AGAJAS, RELEASE TO THE SIDE AND PLACE THE MEJILLONES, BERBRECHES, ALMEJAS, CAMARONES, SQUARE AND RESPARD WITH WOODEN CLOBS. Spice with salt and pepper.
5. Then incorporate the tomatoes, the wine and 1 liter of the broth, and the bay leaves.
6. Cook over low heat, letting the preparation be reduced.
7. Dissolve the saffron and paprika in a cup of the broth.
8. In the center of the paellera, make a hole with the wooden spoon and place the rice there, pour the broth with the paprika and the saffron on the rice and stir with wooden spoon over low heat and add more broth more From time to time as it evaporates (if necessary) until the rice is about 15 to 20 minutes.
9. The preparation must be thick and consistent.
10. Sprinkle with chopped parsley and decorate with the morrons, prawns and mussels with their valves.
