Paella - Howto
|Cooked chorizo sausage/Linguica sausage into chunks||3⁄4 Pound|
|Olive oil||4 Tablespoon|
|Tomatoes||4 , chopped|
|Saffron rice||1 Pound|
|Chicken broth/Fish broth||2 Cup (32 tbs)|
|Roasted red peppers||8 Ounce, drained or sliced|
|Large shrimp||1 Pound, peeled|
|Frozen peas||1 Cup (16 tbs)|
|Beans||1 Cup (16 tbs)|
Turn on the stove at high heat and heat the olive oil on the frying pan for few minutes. Meanwhile season the meat with salt or any seasoning you prefer to use and then sauté the meat. Spend about 10 minutes to sauté the meat. Also prepare a meat and beans broth, of chicken or rabbit or both.
Heat the red pepper for 2 minutes. Add shrimps and then heat it further for 2 minutes. Once they are heated, and then put the shrimps in a bowl, and the red peppers on a separate plate. Heat tomatoes and rice for 2 minutes on the frying pan.
Use the broth of boiled meat (leaving the meat inside) and heat it with the frozen peas in a cooker for 12 minutes. Mix the broth (enough to fill the pan) of the meat and beans on the frying pan, while the rice and tomatoes are fried, until it is bubbling. Add the meat from the cooker and the chorizo sausage chunks to the frying pan. Add broth further after some time while it is cooking. You need to stir the cooking throughout.
Finally add some ready-made spices spread throughout the frying pan. After 1 minute, add red peppers and the shrimps that were separate earlier, into the frying pan for about 5 to 7 minutes. They can be set as to decorate the paella dish.
This is a family serving so allow your guests to help themselves.
You can add further vegetables of your choice, and other items like meatballs and artichoke hearts.
You can also add some saffron to give it a nice colour and taste, in the end when the red peppers are placed.
You can fry the sausages earlier with wine, until it is brown if you prefer them well-done.
If you are using a common pan then cover it with a lid so that most of the liquid is absorbed.