File:Elaboración de una paella - Javi Vte Rejas.jpg

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Description
Español: * Freír el pollo y el conejo hasta que esté bien dorado.
  • Añadir verduras (típicas: judía verde, garrofó y tavella.
  • Añadir tomate triturado, ajo picado (opc) y pimentón dulce.
  • Cubrir con agua toda la paella.
  • Llevar a ebullición y dejar que reduzca.
  • Cuando el nivel del agua esté por debajo de las tachas, probar y apagar el fuego. Ya está marcada.
  • Para marcharla, encender el fuego, fuerte, y llevar a ebullición.
  • Añadir arroz. Repartir con la espumadera.
  • Añadir azafrán o colorante alimentario. Dejar 10 minutos aprox a fuego fuerte, hasta que el arroz "asome".
  • Secar a horno fuerte hasta que el caldo reduzca al máximo.
  • Paella lista. Dejar reposar 5 minutos, servir.
Date
Source Paella @ Hotel Inglés.
Author Javier Vte Rejas from Valencia., España

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
You are free:
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  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
This image was originally posted to Flickr by Javi Vte Rejas at https://www.flickr.com/photos/44041787@N00/411389478. It was reviewed on 13 September 2010 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.

13 September 2010

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current15:30, 13 September 2010Thumbnail for version as of 15:30, 13 September 20104,480 × 240 (192 KB)Lobo (talk | contribs){{Information |Description={{es| * Freír el pollo y el conejo hasta que esté bien dorado. * Añadir verduras (típicas: judía verde, garrofó y tavella. * Añadir tomate triturado, ajo picado (opc) y pimentón dulce. * Cubrir con agua toda la paella. *

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