Paella Mixta de la tía Ana María - Family warmth and closeness is usually obtained in uncomplicated techniques. 1 of them is cooking and serving food for the family. As a housewife, of course you don't desire to miss a meal collectively appropriate? Cuisine may also be the key to a pleased household, several really feel homesick simply because their cooking has been discovered elsewhere.
So for those of you who like to cook and like it or not you may have to supply meals for the family members, naturally you also never want the identical dishes, correct? It is possible to cook with new and simple variants. Due to the fact now you can quickly come across recipes with out getting to bother. Just like the following Paella Mixta de la tía Ana María which it is possible to imitate to be presented for your beloved family members.
Paella Mixta de la tía Ana María is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Paella Mixta de la tía Ana María is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook paella mixta de la tía ana maría using 17 ingredients and 7 steps. Here is how you cook that.
Composition needed to cook Paella Mixta de la tía Ana María:
- Fish stock
- Head a fish
- 1 large onion cut in 4
- 1 bay leaf
- 10 g salt
- 2 L water
- For the rice
- Olive oil
- 500 g paella rice or similar, risotto is also great
- 5 boneless, skinless chicken thighs
- 200 g chorizo
- 100 g prawns
- 100 g squid sliced
- 100 g mussels (the shells on makes it tastier and looks nice)
- 1 sliced red pepper
- 0.4 g saffron
- 50 g green peas
Directions to cook Paella Mixta de la tía Ana María:
- First, you have to prepare the fish stock. Fry the onions in 2 TBSP of vegetable oil, add the head of the fish, the water, salt and bay leaf. Put the lid on and let the head cook for about 10 minutes. Once it's ready, switch off the hob and start with the paella.
- In a pestle and mortar, grind the saffron until it becomes a powder. It has to be really dry for it to become a powder, some people put it in the microwave but I've never done that, I keep it in a sealed, dry container until the minute I grind it. Now, with the powder, add half a cup of cold water and leave it to rest for now.
- To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
- In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
- Add the chorizo, let it release the fat and the beautiful red colour into the oil then add the chicken. Once the chorizo is done, remove it and set aside with the garlic. Add the red pepper, brown the chicken on both sides, then remove both and set aside.
- Add the seafood and the rice together. Mix it well and start putting everything back into the pan again. The garlic first, then the chorizo. Stir it well, add the saffron and make sure you used it all by putting some of the stock in the pestle and mortar to remove any remaining bit. Mix it all very well then even out the rice. Place the chicken, one piece on each section of the pan.
- Add the red pepper and the peas. Finally pour the stock carefully with a soup ladle, don't pour it all at once and do not mix it anymore. You must stay beside the paella while it cooks to make sure it won't get too dry, add more stock if needed, you might not use it all so can always freeze it. It takes around 20 minutes for the rice to cook. Meanwhile, grab yourself some sangria and enjoy the cooking!
So that's going to wrap it up for this special food paella mixta de la tía ana maría recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
