food recipe

Put the fire and pour paellón about 10 tablespoons of oil, and about oil (not to burn the ends paellón), sprinkle with salt. Place the bulb of garlic (partridge) in the center of paellón along with rabbit, chicken and pork ribs, seasoned and pre-medium heat, fry the meat well.




When it begins to brown, is when you add the chopped artichokes and red pepper sauté leaving a bit. Then add the can of tomatoes and left about 5 minutes.

Finally, throw the chopped green beans, the bajocons and snails, fry everything for a few minutes and add water to cover the nails in the coils of paellón.


When it starts boiling, add the saffron, salt and fresh rosemary sprigs to be kept for five minutes in the broth before being removed. Cook over high heat for 20 minutes.

After 20 minutes, add water, if necessary, to replace the evaporated until cloves, boil a couple of minutes and evidence of salt. Rectify if necessary. Then you roll the rice-shaped cross.



The rice should protrude above the broth around a finger. Stir distributed throughout the paella and also put over high heat, to circulate it to the boil well. It keeps well for a few minutes, then lower to medium heat another 20 minutes.


If you start to smell a little burnt, and the top was seen as not yet done, what we do, once you remove the pan from the heat, you cover it with foil or a damp cloth and keep it for about 10 minutes to finish making the top.


Anyway, the paella has always been to let stand uncovered 5 to 10 minutes before serving.


Poll
Have you ever taken a snail?
Did you know you can do lunch with snails?
Would you like to try some food with shell?
If you liked the food tasted spiral test her again?
The 2% of 20 people answered yes to the first question
6% answered yes to the second and you know prepare
The other 2% answered yes to the last two questions