Paella Mixta de la tía Ana María
Paella Mixta de la tía Ana María

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, paella mixta de la tía ana maría. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish. This version has chorizo so the purists might not appreciate me calling it paella. She is my dad's sister and looking at her while cooking thought me to take time and appreciate each ingredient on the dish.

Paella Mixta de la tía Ana María is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Paella Mixta de la tía Ana María is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook 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:
  1. Prepare Fish stock
  2. Get Head a fish
  3. Get 1 large onion cut in 4
  4. Get 1 bay leaf
  5. Make ready 10 g salt
  6. Make ready 2 L water
  7. Make ready For the rice
  8. Get Olive oil
  9. Get 500 g paella rice or similar, risotto is also great
  10. Take 5 boneless, skinless chicken thighs
  11. Make ready 200 g chorizo
  12. Take 100 g prawns
  13. Take 100 g squid sliced
  14. Get 100 g mussels (the shells on makes it tastier and looks nice)
  15. Make ready 1 sliced red pepper
  16. Prepare 0.4 g saffron
  17. Get 50 g green peas

Esta receta está echa por mi madre, ya que le queda muy buena y siempre queremos que nos haga su paella, yo la hago igual pero no me queda como a ella. Sensacional,no te digo más,me encanta la paella :) un abrazo Si me permites un consejillo sobre las fotos,ponlas a tamaño mayor,todo el que te permita la resolución de la misma y que entre en los márgenes que tienes en el blog. Así ganará mucho más la receta y se verá mucho mejor el resultado final. Las mejores recetas y video recetas de cocina, cocineros y programas de televisión.

Steps to make Paella Mixta de la tía Ana María:
  1. 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.
  2. 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.
  3. To make sure your paella cooks well, the fire has to be well distributed all around the bottom of the pan.
  4. In the paella pan, pour 2 TBSP of olive oil, fry the garlic and once it is golden, remove it and set aside.
  5. 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.
  6. 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.
  7. 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!

Hola Fernando,sin animo de ofender a nadie,ya que mi blog es sin animo de lucro,la denominación de paella ,es por el RECIPIENTE donde se realiza el arroz,ya que como como su nombre indica se hace en una paella,en ningún momento yo he dicho que es paella valenciana,que como tu dices,se hace con conejo o pollo, judías verdes y garrafón. Variantes de paella hay muchas ,en cada casa se hace. Bibliografía del cuento en México a través de los siglos. Quizás me equivoque pero creo que la paella y la tortilla de patatas son los platos más representativos de la gastronomía española y no podría decantarme por ninguno de los dos, ¡me encantan!. La paella se trata de un arroz cocinado en la «paellera», un recipiente de hierro de poco fondo con dos asas, aunque en Valencia dónde la paella es uno de los platos más tradicionales también. ***PARA VER EL VIDEO DE EL BIZCOCHO DE LIMOM DE LA TIA MARIA PINCHA AQUI ↓↓↓↓↓ .

So that’s going to wrap this up with this exceptional food paella mixta de la tía ana maría recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!