1/4 teaspoon of saffron strands, soaked in hot water
4 large tomatoes, bare, seedless and chopped
2 cups (440 g) short grain rice
5 cups (1,25 litres) good chicken broth, Boiling
125 g green beans, chunks of 4 cm
1 red pepper, in thin Band-Aids
1 Cup (155 g) fresh peas
Peel the prawns and unsween them leaving the tails intact. Scrape the mussels well and take off their beards. Cut the squid into hoops 1/2 cm wide. Hot 1 tablespoon of oil in a large thick fon do pan and add the chorizo; refrigerate over medium heat during 5 minutes or until golden. Put it to drain on paper napkins. Put the chicken pieces on and fry them for 5 minutes or until golden brown; give them a single spin, drain them onto paper napkins.
Pour the steaks into the pan and fry them for 3 minutes or until they last; just turn it around; drain them onto paper napkins. Heat the remaining oil in the pan, throw the garlic, the onion, saffron and turmeric and cold all over medium heat last you 3 minutes or until the onion softens. Put the tomato on and saute it last you 3 minutes until it's soft.
Add the rice and refógue it for 5 minutes, removing it until it's translucent. Incorporate the broth, Bring it to the boil, cover and let it simmer for 10 minutes. Add the chicken, cover it and cover it for 20 minutes. Lncorpore the pig, the prawns, mussels, squid, chorizo and vegetables, cover the pan and let it cook for a few 10 minutes or until the rice has absorbed all the liquid.
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