Toro liver paella recipe

This bull liver paella is typical of the Valencian Huerta Norte. Especially in the towns of Almassera, Alboraya, Benifaraig, Borboto and some more in the area. It is a winter dish that usually eats caldoso and a spicy little. I prefer to spend the broth to the Fetge of Bou/Em, which is as they say in Valencian, I stayed dry. and normally half of rice is thrown that in a normal paella. If he does not know how to make a liver paella and you would like to try it follows the steps that we detail in recipes and you will see how easy it is.

Ingredients to make bull liver paella:

1. We put olive oil (not abuse it) and we start frying the meat very well. We put salt. And when it is well fried on all sides, we throw a couple of guindillitas, it depends on what they pile.

Trick: I like a spicy feeling for the Fetges paella in Bou.

2. Add the drained boat chickpeas stirring well.

3. Then we add the escarole (endivia).

Trick: Don be scared because then stays at all, youll see.

4. After 10/15 minutes, the tomato is thrown, everything mixes well and the sofrito of the bull liver paella is fried for a while, carefully not to burn.

5. We throw two teaspoons of sweet paprika, mix and not to burn and bitter, add the water to be covered.

6. When it has boiled well and the water has already dropped from the Clavitos de la Paella, we add the dye to taste and then the rice. We calculate 15 to 20 minutes to cook the Arròs Amb Fetge.

7. Serve the newly made bull liver paella this time. To eat! Do not miss other recipes with bull meat like these that we recommend:- Bull tail stew in Express pot

– Toro tail with stew potatoes

– Toro tail to the Cordoba