Hello, I’m Elise. Today, we’re going to make paella mixta de la tía ana maría recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Paella Mixta de la tía Ana María Recipe
Paella Mixta de la tía Ana María is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Paella Mixta de la tía Ana María is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have paella mixta de la tía ana maría using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Paella Mixta de la tía Ana María:
- Get Fish stock
- Make ready Head a fish
- Prepare 1 large onion cut in 4
- Prepare 1 bay leaf
- Take 10 g salt
- Take 2 L water
- Take For the rice
- Make ready Olive oil
- Prepare 500 g paella rice or similar, risotto is also great
- Prepare 5 boneless, skinless chicken thighs
- Get 200 g chorizo
- Make ready 100 g prawns
- Get 100 g squid sliced
- Make ready 100 g mussels (the shells on makes it tastier and looks nice)
- Take 1 sliced red pepper
- Get 0.4 g saffron
- Take 50 g green peas
Steps to make Paella Mixta de la tía Ana María:
- First, you have to prepare the fish stock. Fry the onions in 2 TBSP of vegetable oil, add the head of the fish, the water, salt and bay leaf. Put the lid on and let the head cook for about 10 minutes. Once it’s ready, switch off the hob and start with the paella.
- In a pestle and mortar, grind the saffron until it becomes a powder. It has to be really dry for it to become a powder, some people put it in the microwave but I’ve never done that, I keep it in a sealed, dry container until the minute I grind it. Now, with the powder, add half a cup of cold water and leave it to rest for now.
- To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
- In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
- Add the chorizo, let it release the fat and the beautiful red colour into the oil then add the chicken. Once the chorizo is done, remove it and set aside with the garlic. Add the red pepper, brown the chicken on both sides, then remove both and set aside.
- Add the seafood and the rice together. Mix it well and start putting everything back into the pan again. The garlic first, then the chorizo. Stir it well, add the saffron and make sure you used it all by putting some of the stock in the pestle and mortar to remove any remaining bit. Mix it all very well then even out the rice. Place the chicken, one piece on each section of the pan.
- Add the red pepper and the peas. Finally pour the stock carefully with a soup ladle, don’t pour it all at once and do not mix it anymore. You must stay beside the paella while it cooks to make sure it won’t get too dry, add more stock if needed, you might not use it all so can always freeze it. It takes around 20 minutes for the rice to cook. Meanwhile, grab yourself some sangria and enjoy the cooking!
So that is going to wrap this up with this exceptional dish paella mixta de la tía ana maría recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
