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Valencian Mountain Paella or Hunting
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
20 servings
Alecio Santos
@aleciocheff- Ingredients
- Recipe
- Pork Ribs3 kg
- Duck3 kg
- Rabbit2 kg
- Pumpkin or arborio rice or common needle3 kg
- Red pepper500 g
- Yellow pepper500 g
- Sicilian Cicilian Lemon300 g
- Onion natural tomato sauce400 g
- Garlic50 g
- Dry white wine700 ml
- Carrot1 kg
- Tomato200 g
- Miso200 g
- Shoyu200 g
- Salmon300 g
- Peas in pods200 g
- Olive oil500 g
- Salt to taste50 g
- Make a Marisa for the meats. Blend carrots, garlic, miso, tomato, olive oil and salt in a blender. Season all meats, place separately in bags and tie to get the seasoning well. To season the duck and rabbit, make a hubby with white wine, apple, garlic, onion, tomato and salt.
- Heated oven. Place on baking sheets and bake the whole ribs with aluminum foil for an hour, then remove the foil and let them brown. The duck and the rabbit remove the paper and also let it brown, it will be ready before the ribs. After roasting, cut the ribs, capriche.
- In the pan, make a vegetable broth with carrots, salt and onion. The broth left over from the rabbit and duck is discarded from the vegetable broth. The rib broth is more salty so add just a little bit. strain the broth and reserve.
- Preparing the paella. Take the smaller pieces of the duck and the rabbit and place them in the paella pan. add the chopped onion, let it sauté. Add the chopped garlic and peppers.
- Add the rice, stir and add the wine. Now add the broth little by little. for about 15 minutes
- Add the rice, stir and add the wine. Now add the broth little by little. for about 15 minutes
- Add the tomato sauce and ground saffron and stir.
- Finishing the paella Place the pepper slices on top of the rice. Add the meats and finish with peas in a pod, boiled peas and Sicilian lemon.
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