What most distinguishes the paella from other rice dishes. It should not have a depth of more than one and a half centimeters from the bottom to the top of the rice.
So in a container as large as possible and without much height, we suffer some garlic without letting it burn.
Add two chopped onions and pochamos. Put onions whit lower fire for caramelize it.
One red pepper and one green pepper half-poached.
Olive oil of course, if it is virgin better.
A large tomato diced jisto before marking a prawn, squid, cuttlefish, open some mussels, clams, etc. Do not throw away everything, my favorite squid, prawns and mussels.
After marking, we removed the best pieces to decorate.
With a saucepan remove the excess water left by the bibalvos, mark with half a spoonful of olive oil and pour the rice in the shape of a cross after stirring it with all the ingredients. Put the saffron (yellow food coloring) salt and add the water with the broth to open the bibalvos. (Measure rice water) 1/2 rizz / water.
The fire at this time should be spread all over the base of the vessel, the ideal is wood or charcoal but there are gas appliances.
It is time to stir carefully so as not to break the prawns. Leave the shells empty, etc.
WE WILL NOT MOVE IT MORE.
We will try to make the height of the rice homogeneous and place the elements of adornment, add strips of red pepper, garrafons or beans instead.
The fire alive but not snatched, as much as it can give a circular movement to the vessel, the rice will absorb the fish stock, water or mixture and this is where you have to be attentive.
The best for many is the requemat or the requemado of the bottom of the container.
With circular movements we will notice when the bottom is beginning to stick.
Care to keep the design of the ornaments.
Remove the paella and cover with dry cloths for three to five minutes.
The best sauce to accompany garlic oil, the defect mayonnaise with garlic.
Tell them that paella is the bowl where rice is cooked and also used for negre fidegua rice and other dishes.