Ingredients
· 600 grams of rice
· 1/2 chicken’s pieces
· 2 artichokes
· 2 red medium peppers
· 2 ripe tomatoes
· Pepper
· A garlic clove
· Parsley
· 1 fiber of saffron (or colouring)
· Olive oil (a glass, 1/4 of liter)
· 1/2 lemon
· Twigs of rosemary and thyme
· Salt
Steps:
1: We fried the chicken with oil. Once fried, we put it to boil with 8 water glasses.
2: Then, we fry lightly the artichokes, the pepper and we separate it apart. On the other hand, we fry lightly the tomato and the garlic.
3: We add the rice and we stir it with the tomato and the garlic lightly fried.
4: The chicken must be already boiled after one 1/2 hour and before the rice stops sautéing with the tomato and garlic, we added it all, so, we add the artichokes, the pepper the juice of half a lemon a bit of pepper, a bit of parsley, thyme, rosemary, the fiber of saffron punctured and salt.
5: We have the chicken with the other ingredients prepared in the paella pan. At the beginning we switch on strong fire; at the half of boiling we lower the fire and after, approximately, 20 minutes altogether, we’ve the paella ready to serve.
Variants:
With meat of pork: do it quite equal; add 200 grams of pork, it’ll be much tastier. Do it like the previous recipe (the meat of pork joins with chicken meat and do it step by step as I have said).
Tricks / Councils / Secrets: The lemon is important because the rice will be free. Water: it’s better to use mineral water. Don’t forget to do it in a frying pan or paella with the suitable size; the fresh ingredients must be the best quality; the fire must be distributed well by the paella pan; don’t wash the rice. Remember that a stuck rice in the bottom of the pan is the rice with the best flavor.
Don’t forget to clean the paella pan: after cleaning it and before keeping it, rubbing the pan with little bit of oil. The thyme and rosemary cultivate its in handles. These herbs have proved being a good allied against the cancer
· 600 grams of rice
· 1/2 chicken’s pieces
· 2 artichokes
· 2 red medium peppers
· 2 ripe tomatoes
· Pepper
· A garlic clove
· Parsley
· 1 fiber of saffron (or colouring)
· Olive oil (a glass, 1/4 of liter)
· 1/2 lemon
· Twigs of rosemary and thyme
· Salt
Steps:
1: We fried the chicken with oil. Once fried, we put it to boil with 8 water glasses.
2: Then, we fry lightly the artichokes, the pepper and we separate it apart. On the other hand, we fry lightly the tomato and the garlic.
3: We add the rice and we stir it with the tomato and the garlic lightly fried.
4: The chicken must be already boiled after one 1/2 hour and before the rice stops sautéing with the tomato and garlic, we added it all, so, we add the artichokes, the pepper the juice of half a lemon a bit of pepper, a bit of parsley, thyme, rosemary, the fiber of saffron punctured and salt.
5: We have the chicken with the other ingredients prepared in the paella pan. At the beginning we switch on strong fire; at the half of boiling we lower the fire and after, approximately, 20 minutes altogether, we’ve the paella ready to serve.
Variants:
With meat of pork: do it quite equal; add 200 grams of pork, it’ll be much tastier. Do it like the previous recipe (the meat of pork joins with chicken meat and do it step by step as I have said).
Tricks / Councils / Secrets: The lemon is important because the rice will be free. Water: it’s better to use mineral water. Don’t forget to do it in a frying pan or paella with the suitable size; the fresh ingredients must be the best quality; the fire must be distributed well by the paella pan; don’t wash the rice. Remember that a stuck rice in the bottom of the pan is the rice with the best flavor.
Don’t forget to clean the paella pan: after cleaning it and before keeping it, rubbing the pan with little bit of oil. The thyme and rosemary cultivate its in handles. These herbs have proved being a good allied against the cancer
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