|400 \N||gr. of rice|
|300 \N||gr. of mature(ripe) tomatoes|
|1 \N||red pepper|
|1 \N||green pepper|
In a casserole or paella pan with oil to fry the chicken and the rabbit cut in chunks , until they have a nice golden color.
To add the onion and the garlic chopped.
To remove and to stop to cook 3 minutes.
after this time, to add the bare(peeled) and finely chopped tomatoes and the paprika. To cover the casserole or paella pan and to stop to cook to soft fire during 20 minutes. To incorporate the rice, to remove and to throw(add) the boiling water double that of rice.
To ripen with salt and pepper and the saffron, lightly toasting(brown) and to mash them in the mortar. To add the peppers, coffees with a dash of milk to strips and to stop to cook 20 minutes.
To serve adorned with parsley in the same paella pan * When one throws(adds) the water to the rice in the paella, the fire must be very high and equally.
When they begin to it turns(turn) the grains it has to be diminished the fire up to finishing the boiling.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000