File:Elaboración de una paella - Javi Vte Rejas.jpg

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Español: * Freír el pollo y el conejo hasta que esté bien dorado.
  • Añadir verduras (típicas: judía verde, garrofó y tavella.
  • Añadir tomate triturado, ajo picado (opc) y pimentón dulce.
  • Cubrir con agua toda la paella.
  • Llevar a ebullición y dejar que reduzca.
  • Cuando el nivel del agua esté por debajo de las tachas, probar y apagar el fuego. Ya está marcada.
  • Para marcharla, encender el fuego, fuerte, y llevar a ebullición.
  • Añadir arroz. Repartir con la espumadera.
  • Añadir azafrán o colorante alimentario. Dejar 10 minutos aprox a fuego fuerte, hasta que el arroz "asome".
  • Secar a horno fuerte hasta que el caldo reduzca al máximo.
  • Paella lista. Dejar reposar 5 minutos, servir.
Date
Source Paella @ Hotel Inglés.
Author Javier Vte Rejas from Valencia., España

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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This image was originally posted to Flickr by Javi Vte Rejas at https://www.flickr.com/photos/44041787@N00/411389478. It was reviewed on 13 September 2010 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.

13 September 2010

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current15:30, 13 September 2010Thumbnail for version as of 15:30, 13 September 20104,480 × 240 (192 KB)Lobo (talk | contribs){{Information |Description={{es| * Freír el pollo y el conejo hasta que esté bien dorado. * Añadir verduras (típicas: judía verde, garrofó y tavella. * Añadir tomate triturado, ajo picado (opc) y pimentón dulce. * Cubrir con agua toda la paella. *

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