"Apaellando" the city. ,-D
Hello.
Thank you very much to to2 through messages and comments asking how I am.
We are well, dropped a good and it's cold where I live but I have not noticed much because it was more to the south and center of the island. Raining all night and do not know how to go today ...
Right now I do not drown us. And I will inform them. ,-D
Here sacándole party to the pan well to be learned.
So far the fish have prepared only because my parents do not eat meat and both times have been present the head of household and small fish that singing and super tasty and flavorful.
And what you enjoy with family and paellita weekends. Aainnss ... good thing. Les
story.
;-D
This paellita'm dedicating it to a friend Paco de Pau & vell teacher I know rice is half "pachuchito!. Get well and go ahead and I hope you are sitting this holiday great. ;-D
Ingredients; -400g of rice.
-500gml of smoke made with the heads and shells of the prawns.
-500ml of fish stock.
-A splash of white wine.
"A splash of olive oil.
-500g of prawns.
-400g of squid.
-400g sea bass.
-A finely chopped onion.
-1 / 2 finely chopped red pepper.
-A head of garlic.
-A can of peas.
-pitted green olives.
-Sal.
-A riquísmo paella prepared for Carmencita. -2
cut lemons.
Development;
We fry the onion and bell pepper.
When we add the ajito pocho. Then fish and squid, let them brown and add the wine. When this is consumed add rice, stir well, then the preparation of carmencita and smoke, we boil and down the fire. We stirring occasionally so that it will do well all the rice. Add shrimp and remaining broth.
When almost ready add the pea. Stir well.
We turned off and garnish with olives and lemons.
cover with a cloth and allowed to rest at least ten minutes.
List!
to stick his belly. ,-D
Happy Wednesday. Kisses to To2 .
;-D
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