Best Idea to Homemade Yummy Paella Mixta de la tía Ana María

Wishing to dine Paella Mixta de la tía Ana María a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear ways on cooking a Paella Mixta de la tía Ana María like a famous chef made.

We hope you got benefit from reading it, now let's go back to paella mixta de la tía ana maría recipe. You can have paella mixta de la tía ana maría using 17 ingredients and 7 steps. Here is how you achieve it.

To cook an unforgettable Paella Mixta de la tía Ana María, below are the materials needed:

1. You need of Fish stock.
2. Prepare Head of a fish.
3. Use 1 of large onion cut in 4.
4. Prepare 1 of bay leaf.
5. Provide 10 g of salt.
6. Prepare 2 L of water.
7. You need of For the rice.
8. Provide of Olive oil.
9. Provide 500 g of paella rice or similar, risotto is also great.
10. Provide 5 of boneless, skinless chicken thighs.
11. Take 200 g of chorizo.
12. You need 100 g of prawns.
13. Take 100 g of squid sliced.
14. Take 100 g of mussels (the shells on makes it tastier and looks nice).
15. Prepare 1 of sliced red pepper.
16. Provide 0.4 g of saffron.
17. Get 50 g of green peas.

After preparing the materials, next you are ready to make your tasty Paella Mixta de la tía Ana María by following the instructions below:

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!.

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. Recetas parecidas a Paella de la tía Ana. Un sencillo y vistoso plato de arroz que gustará ¡a mayores y pequeños! Sin lugar a duda, uno de los platos típicos por antonomasia de nuestro país es la paella.

Recipe : Paella Mixta de la tía Ana María

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