Put cold oil to the center of the paella, set the fire and wait for the oil to heat.
To avoid burning the paella and once salting meat, We can put around oil Salt.
Once the oil is ready we put the chicken and rabbit to go Browning. Once the meat is browned we move it abroad to center the green beans until they are fried.
Once the beans are ready move them outdoors and add the tomato crushed to fry, Once the tomato removed all the juice means already it has sauce.
When the tomato is ready we mix the ingredients, and add the paprika avoiding that you Golden. Immediately pour the water. The amount of water must be double the rice until the container is full and is covered.
It adds the hazafran, and garrofón. Try the paella to know what amount of salt must add.
Once the stock reaches the boiling point leave it 5 minutes with high heat and then 35 to 40 minutes with low fire. Add the rice and climbs the fire.
Let the rice 5 minutes over high heat, then 5 over medium heat and 10 simmer. We must look at the time, the rice must be dry and the whole grain.
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