Fish and Chicken Paella
single courses from Spain
translated by Spanish with
A classic Spanish paella, specifically from the Valencian region.
We pour a stream of oil in the paella, we salt the meat and then we fry it.
When it is practically done, we add the green bean and let it be done very well next to the meat.
Once you have both the vegetables and the meat very well cooked in a separate pot add water and let both the meat and the vegetables are cooked about for about 15 minutes.
We grate the tomatoes and incorporate them into the paella and let it suffice to add the meat and vegetables so that they suffer together.
Add rice and sauté. Once it changes color, add the broth to boil the vegetables and the meat.
We add salt and saffron. Let it cook for about 20 minutes or until the rice is tender.
Turn off the heat and let the rice stand for about 5 minutes covered with a cloth or paper alba
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