Hi dear Friends! today I will show you the Paella recipe I made with my uncle Tulio Gonzalez (dad of my cousin @yiligc) and my boyfriend (@franqueff) for the family lunch in celebration of Father's Day.
- Ingredients:
6 cups of rice (approx 1.5 kg preferably parvorized)
200 gr chopped small onions
200 gr small chopped sweet chilli
200 gr of small chopped paprika
100 gr small diced tomato
1 kg chopped chicken in medium squares.
15 prawns (peeled and with shell)
Spices (salt, oregano, coriander seeds, pepper, paprika, carmencita, parsley)
1 kg of lebranche, chopped into fillets
1/2 kg squid
400 g of oysters
Chicken broth (6 cups)
Shrimp broth (6 cups)
Oil
50 gr Spanish chorizo minced in small cubes
6 garlic cloves finely chopped
- Preparation:
1. In a large enough pail, heat the oil and sauté the spices oregano, coriander seeds, pepper and add salt to dehydrate and flavor them.
2. Once the oil is impregnated with the essence of the spices, add the finely chopped cubes of Spanish chorizo, when they are well roasted we add the chicken and abundant paprika (I really like the flavor obtained), once the Chicken is well cooked and has released all its oils, removed carefully not to remove the spices and reserve separately capped.
3. In the maceration obtained from the spices and the chicken, we suffer all the seasonings (cebollin, chili and paprika), we constantly remove them so that they are not stuck in the pail and do not burn, when they are already converted into a mass full of Flavor we add the garlic.
4. Then add the squid and the pepitona to cook enough (If you add before you can cook too much and leave with a chewy texture).
5.In another burner we mix the chicken broths and prawns (do not let them reduce, otherwise you must add more water) to simmer with carmencita (for those who do not know this species is a vegetable coloring very well known in Spanish cuisine Which gives a characteristic flavor) and salt.
6. Incorporate the 6 cups of rice the chicken that we reserve at the beginning of the preparation, 1/4 cup of oil and we will squeeze all the ingredients together, in order that all the ingredients are homogenized and impregnated of flavor.
7. Pour the prepared broth previously, remove and place the prawns lebranche and tomato in a decorative way, cover and place over medium heat, when the prawns are red, the rice takes a yellow color and the broth is dried add by On parsley and ready to serve.
Paella ready with (@franqueff)
I hope you liked the post, if you prepare the recipe tell me how they are, if they liked to appreciate your votes or resteem.
Have a beautiful and happy day.
With Love Carla Gonzalez, Francisco Queffelec and Tulio Gonzalez - Venezuela.