Embed Photorecipe
Copy the code below to integrate the recipe in your blog:
Width:
1
Make the fire with coal. Don't add the pinecones yet.
2
Collect some pinecones - those need to be added just before the rice is added to provide a boost to the strength of the fire
3
Use the fire to cook the paella
4
Make the sofrito with the fresh tomato and very finely cut onion
5
Cut the green pepper and fry it a bit
6
Peel the artichokes and cut them in pieces. Remove the leaves from outside
7
Fry the Galeras in the pan and take them out. If you don't find them that's ok, you can put shrimps instead.
8
Cut the calamari, remove the ink. Clean the inside but don't flush it with a lot of water. Otherwise a lot of good taste will be gone.
9
Dissolve the black ink with water
10
Make the fish stock by boiling fish and parts of fish in water - filter the remaining a from the fish and keep the stock.
11
Remove the parts of the fish after it has been filtered.
12
Make the all-i- oli by hand (recipe on another post)
13
Rice has to be calasparra or bomba
14
Fry the calamari a bit and put it aside
14
Add the galeras or shrimps
15
Add the rice and artichokes as well as the green pepper. Fry the rice a bit without pouring the water
16
Add the fish stock
17
Cook for 8 min at high fire strength, then for 10 min at low fire strength.
18
Add the ink and mix well with all the rice after 8 min
20
Remove and keep cover with a linen or aluminum foil for 5 min. Then enjoy!
COMMENTS