Here is a different recipe for paella is done in the Murcia region.
Ingredients:
- 500 g turkey pieces (1 cm cubes).
- 100 g Beans garrofón or big white beans
- 100 g Green beans dishes
- 100 g Chickpeas
- 3 cubes of chicken broth Avecrem
- Olive oil
- Safran or food coloring
- Knorr Chicken Broth
- 2 sprigs of parsley
- 1/2 red pepper natural or canned
- 400 g of round rice or extra Bomba
Preparation
- First, we fry in a paella pan until turkey is browned. In a pan pour 2 liters of water and turkey with oil included. And as we pour the drained chickpeas, the garrofón beans and green beans dishes.
This is the most important part of the preparation of the paella because it will be decisive for the final result.
We must simmer for at least 2 hours to obtain a sufficiently tasty broth to cook the rice. If the broth is consumed a little, we add in the broth, water to keep the same proportions.
- The amount of broth, and the amount of rice is as follows for the three plates. It takes 400 grams of rice to two liters of broth.
-Then we put on the fire the paella pan, and pour the broth with all the ingredients that have simmered, and keep half the broth. Put the mixture to a boil with a few sprigs of parsley, then we put the exact measure of rice they cooked.
Now turn the heat to medium, and so will begin to cook the rice and the end of cooking to also natural red peppers sliced into strips to decorate the paella.
- While the broth evaporates in the paella pan, pour the broth slowly and in about 20 minutes cooking is complete.
- Remove from heat and let stand for about 5 minutes and you can be served paella.
Enjoy this wine with paella from Valencia or Alicante region.
Ingredients:
- 500 g turkey pieces (1 cm cubes).
- 100 g Beans garrofón or big white beans
- 100 g Green beans dishes
- 100 g Chickpeas
- 3 cubes of chicken broth Avecrem
- Olive oil
- Safran or food coloring
- Knorr Chicken Broth
- 2 sprigs of parsley
- 1/2 red pepper natural or canned
- 400 g of round rice or extra Bomba
Preparation
- First, we fry in a paella pan until turkey is browned. In a pan pour 2 liters of water and turkey with oil included. And as we pour the drained chickpeas, the garrofón beans and green beans dishes.
This is the most important part of the preparation of the paella because it will be decisive for the final result.
We must simmer for at least 2 hours to obtain a sufficiently tasty broth to cook the rice. If the broth is consumed a little, we add in the broth, water to keep the same proportions.
- The amount of broth, and the amount of rice is as follows for the three plates. It takes 400 grams of rice to two liters of broth.
-Then we put on the fire the paella pan, and pour the broth with all the ingredients that have simmered, and keep half the broth. Put the mixture to a boil with a few sprigs of parsley, then we put the exact measure of rice they cooked.
Now turn the heat to medium, and so will begin to cook the rice and the end of cooking to also natural red peppers sliced into strips to decorate the paella.
- While the broth evaporates in the paella pan, pour the broth slowly and in about 20 minutes cooking is complete.
- Remove from heat and let stand for about 5 minutes and you can be served paella.
Enjoy this wine with paella from Valencia or Alicante region.
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