Paella (2) (Paella Valenciana (2))

Paella (2) (Paella Valenciana (2))
Paella (2) (Paella Valenciana (2)) 5 1 Stefano Moraschini



fiammeggiate and wash the chicken, then cut it into small pieces, trying to delete multiple bones as possible.

Put into the Pan where you intend to cook the paella 3 tablespoons oil and as soon as it is hot, fry chicken pieces yourself, moderate focus, so that color evenly.

Meanwhile, Peel and finely chop the onion, a clove of garlic and parsley and saute slowly, in another pan with 2 tablespoons oil.

Then add the shredded, peeled tomatoes and Cook 10 minutes.

Cut into cubes the ham sausage slices and add to the tomatoes along with the peas and prawns, first cleansed and washed.

Add salt and cook for about 10 minutes.

Now turn all these ingredients in chicken padellona and mix them gently with this one.

Continue cooking for another 10 minutes.

Separately, in a large casserole and low, you open the clams to open fire (after being washed) by combining a glass of white wine.

Then delete the mollusks were closed and merged the other ingredients that are cooking.

Now add the pepper washed, cleansed and dried cut into strips, then distributed throughout the rice, add salt and pepper.

Put the Saffron pistils in a ladle broth.

Squeeze the lemon and strain the juice.

Pour on ingredients the broth with saffron (filtered) and lemon juice, then washed with other 4 ladles of broth.

Do take boiling on the stove, cover the bowl and put the salmon in a hot oven at 180 degrees for about 18 minutes, leaving at the end of cooking remove the ingredients with a spatula and serve paella well.

Paella (2) (paella valenciana (2))

Calories calculation

Calories amount per person:


Ingredients and dosing for 8 persons


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