Paella is a rice dish typical of Spain. How to pronounce under Spanish is [paeʎa], English is / pɑeɪlə /, / paɪjeɪə / or / paɪjɛlə /.
Material
6 chicken thighs
300g small ribs, cut into small piece to taste
5-6 cloves garlic
500g mussels
10 crawfish
200g cowpea
500g long grain rice
1l broth (from chicken)
1 tablespoon of jaggery
2 tablespoon salt
2 tablespoon of turmeric
1 tablespoon chili powder
Olive oil
Making
There are 3 types most commonly paella Valenciana paella (including white rice, white beans, green beans, tomatoes, chicken or rabbit ...), seafood paella (seafood instead of meat), paella mixed (using both meat and seafood).
+ Pour olive oil to the pan. When oil is hot, give the chicken thighs, ribs and garlic (keep shell) in pan, season with salt, fried to golden sides.
+ Give 150gr cowpea on face, tossing occasionally.
+ Pour ½ the broth into . Respectively give jaggery, turmeric and chili powder to the pan, bring to boil.
+ Put rice, tossing occasionally. Give ½ broth remaining into. Cook until rice is blooming, drain like cooking.
+ Pending rice cooked (about 20 minutes), give mussels, shrimp and 50gr cowpea into.
+ When rice is cooked, drain, stir gentle is complete.
Good luck to you!
Refer: bepgiadinh
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