Spanish cuisine has become famous for its national dish, paella. This dish is noteworthy in that its content can be shocking. Sometimes the recipe includes products that, at first glance, are absolutely incompatible. For example, fish, chicken and sausages.
It is necessary
- strained broth - 1200 ml,
- veal bones - 200 g,
- veal pulp - 160 g,
- lard - 80 g,
- fish heads, bones, skin, fins - 200 g,
- fish - 200 g,
- chicken - 200 g,
- vegetable oil - 100 ml,
- onion - 1 pc.,
- rice - 300 g,
- fresh tomato - 1 pc.,
- green peas - 100 g
- lemon - 0.5 pcs.,
- ground pepper, salt - to taste,
- saffron -
- greens - a bunch,
- green pepper - 1 pc.
Instructions
Step 1
Pour water into a saucepan, salt. Submerge veal bones, fish waste, and greens in the water. Cook over low heat. Strain the finished broth.
Step 2
Chop the bacon finely, divide into two parts. Put one part of the bacon in a saucepan, pour in a little vegetable oil and melt the bacon, get a mixture for frying.
Step 3
Divide a piece of chicken into small pieces, mix with salt, fry in a fat mixture. Add a little water and simmer until the meat is tender.
Step 4
For veal meat, do the same as for chicken. Don't forget to add salt and some pepper.
Step 5
Peel the onion, cut into rings. Chop the pepper into pieces. Remove the skin from the tomato, cut into wedges. Melt the second part of the bacon, fry the cooked vegetables in it.
Step 6
Peel the fish, select the bones, cut into pieces. Squeeze the juice out of the lemon, pour it over the fish. Simmer fish pieces in heated vegetable oil.
Step 7
Rinse the rice well, dry it a little. Combine with vegetables, cook together for 5 minutes.
Step 8
Pour the strained broth into rice with vegetables, add spices. After 10 minutes, when the rice is swollen, lower the fish, tomatoes, veal and chicken. Simmer for 7-10 minutes.
Step 9
Lower the green peas and saffron last. Heat the dish in a preheated oven for about 5-7 minutes.
