Paella Mixta de la tía Ana María
Paella Mixta de la tía Ana María

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, paella mixta de la tía ana maría. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Paella Mixta de la tía Ana María is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Paella Mixta de la tía Ana María is something that I have loved my whole life.

She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish. This version has chorizo so the purists might not appreciate me calling it paella. Recetas parecidas a Paella de la tía Ana.

To get started with this particular recipe, we have to prepare a few components. You can have paella mixta de la tía ana maría using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Paella Mixta de la tía Ana María:
  1. Prepare Fish stock
  2. Take Head a fish
  3. Take 1 large onion cut in 4
  4. Take 1 bay leaf
  5. Prepare 10 g salt
  6. Make ready 2 L water
  7. Get For the rice
  8. Make ready Olive oil
  9. Prepare 500 g paella rice or similar, risotto is also great
  10. Prepare 5 boneless, skinless chicken thighs
  11. Get 200 g chorizo
  12. Prepare 100 g prawns
  13. Make ready 100 g squid sliced
  14. Make ready 100 g mussels (the shells on makes it tastier and looks nice)
  15. Make ready 1 sliced red pepper
  16. Prepare 0.4 g saffron
  17. Take 50 g green peas

Add stock, paprika and saffron to a pot and heat, covered. La tía Ana María le dice a Marissa cómo se enamoraron sus papás. Click again to see term 👆 Tap again to see term 👆 El señor Díaz brinda por los abuelos de la familia. Esta versión de paella lleva carne de cerdo, pollo y mariscos.

Instructions to make Paella Mixta de la tía Ana María:
  1. 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.
  2. 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.
  3. To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
  4. In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
  5. 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.
  6. 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.
  7. 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!

Se dice que la parte más sabrosa de la paella es el arroz que queda junto a la paellera y que está ligeramente quemado. Domingo de paella en casa, en este caso una mezcla, la paella valenciana (con pollo y conejo) con la paella de mariscos, una sabrosa paella mixta. La receta de arroz que os presento hoy servirá de ejemplo para mostraros como pueden combinarse productos obtenidos de la tierra y el mar, juntar para conseguir un arroz sencillo, sabroso y con contraste, que. Puede elegir una cantidad aproximada para pagar a manera de anticipo o solicitarnos el envío de un recibo de PayPal personalizado para su pago. She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish.

So that is going to wrap it up with this special food paella mixta de la tía ana maría recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!