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Paella Hick
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Marcelo Leite
@CharlieBrown- Ingredients
- Recipe
- Beef300 g
- Chicken wing400 g
- Tuscan Sausage300 g
- Onion1 unit(s)
- Garlic100 g
- Parboiled Rice500 g
- Vegetable background1 ml
- pod200 g
- Corn02 unit(s)
- Red Bell Pepper01 unit(s)
- Yellow bell pepper01 unit(s)
- Tomato3 unit(s)
- Salt to taste
- Paella saffron to taste
- Parsley to taste
- Spicy paprika to taste
- Olive oil to taste
- A way to reuse those barbecue leftovers, I freeze them and use them for this recipe.
- Season the proteins and set aside, cut the peppers in half and cut one part of each into brunoase and the other part into strips.
- Cut the onion and tomato in brunoase and minced garlic
- In a paella pan or a large frying pan, start sautéing the vegetables (I already sauté the proteins in a separate pan to speed things up) push the sautéed vegetables to the sides and in the middle add the chicken, the sausage and finally the meat, sautéing each one at a time, mixing everything and making a division forming an x put the rice and little by little put the hot bottom and mix everything, I water the liquid little by little and cover until the rice is almost ready.
- I take corn that I have already cooked in another pan, if the bottom of vegetables does not work, you can use some of the corn water, cut it into strips and reserve.
- With the rest of the peppers cut into strips, I remove the ends of the trips and decorate on top and cover until the paella is dry.
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