may_abe
10-07-2007, 10:18 AM
Paella - Rice With Chicken And Seafood
2 spoonfuls of olive oil
8 pieces of chicken
4 sausages stung in slices de1/4 inch
1 medium onion stung in bits
1 green pepper stung in bits
4 teaspoonfuls of cut garlic or
8 cloves of garlic stung in bits
3 cups of Valencian rice
5 water cups
1 teaspoonful of salt
3 envelopes of ulnae in dust - broth of chicken
2 envelopes of ripeness with saffron
16 clams pequeñ expert rinsed
16 mussels washed well (take from him the marine plants that can have given)
1 pound sterling of medium, bare and clean shrimps
1 pound sterling of veneras (tripe of axe) medians
1 canister de8 ounces of peas pequeñ you, drained or
1/2 cup of frozen peas
prepared:
1/4 cup of peppers stung in bits
warms the oven to
400 grades f. in a paella pan or in a big pan with lid (that he could place in the oven), warm the oil to moderate fire. the chicken gilds for both sides and the sausage when the chicken this cooked way. when both have been gilded, withdraw them from the paella pan or pan and keep them lukewarm. in the same paella pan or pan, añ ada and mix the onion, the pepper and the garlic. fry slightly until the onion ablande. añ ada and mix the rice. fry slightly for 2 minutes, covering the rice with the oil. añ ada and mix the water, the salt, the envelopes of ulnae in dust and the ripeness. it returns the chicken and the sausage to the paella pan. allow to boil, cover well and place in the oven. later de15 minutes, añ ada and mix the seafood. cover and return to the oven for 15 minutes. withdraw of the oven and verify that all the ingredients are cooked well. return to the oven if it is necessary. if this is not the case, place the peppers superficially, cover and allow to rest for 10 minutes in a warm place ..
2 spoonfuls of olive oil
8 pieces of chicken
4 sausages stung in slices de1/4 inch
1 medium onion stung in bits
1 green pepper stung in bits
4 teaspoonfuls of cut garlic or
8 cloves of garlic stung in bits
3 cups of Valencian rice
5 water cups
1 teaspoonful of salt
3 envelopes of ulnae in dust - broth of chicken
2 envelopes of ripeness with saffron
16 clams pequeñ expert rinsed
16 mussels washed well (take from him the marine plants that can have given)
1 pound sterling of medium, bare and clean shrimps
1 pound sterling of veneras (tripe of axe) medians
1 canister de8 ounces of peas pequeñ you, drained or
1/2 cup of frozen peas
prepared:
1/4 cup of peppers stung in bits
warms the oven to
400 grades f. in a paella pan or in a big pan with lid (that he could place in the oven), warm the oil to moderate fire. the chicken gilds for both sides and the sausage when the chicken this cooked way. when both have been gilded, withdraw them from the paella pan or pan and keep them lukewarm. in the same paella pan or pan, añ ada and mix the onion, the pepper and the garlic. fry slightly until the onion ablande. añ ada and mix the rice. fry slightly for 2 minutes, covering the rice with the oil. añ ada and mix the water, the salt, the envelopes of ulnae in dust and the ripeness. it returns the chicken and the sausage to the paella pan. allow to boil, cover well and place in the oven. later de15 minutes, añ ada and mix the seafood. cover and return to the oven for 15 minutes. withdraw of the oven and verify that all the ingredients are cooked well. return to the oven if it is necessary. if this is not the case, place the peppers superficially, cover and allow to rest for 10 minutes in a warm place ..