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David Povedilla back to The proof of the cook and made his debut for the recipe of paella valenciana

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Published on Nov 29, 2019

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Great return to The proof of the cook today, November 29, 2019 with David Povedilla, who has proposed his own recipe of paella valenciana. For his return to the recipes La prova del cuoco Povedilla has chosen, of course, a recipe for Spanish, one of his dishes, the paella with the chicken and vegetables, a good idea to copy because it is a dish that is really complete, there really is all. Artichokes, rice, chicken, green beans, beans, peppers, chickpeas, and more, a recipe in Spanish to David, truly not to be missed. Let's start by preparing the broth with the chicken and then all the rest. Here's today's recipe of David Povedilla from The proof of the cook Friday.

Ingredients: 400 g rice bomb or vialone nano, 600 g chicken, 100 g pre-cooked chickpeas, 2 artichokes, 100 g green beans, 150 ml tomato puree, 1 l of meat broth, 100 g beans Spain pre-cooked, 100 g roasted peppers in the jar, 120 ml extra virgin olive oil, 2 cloves of garlic, 1 lemon, saffron, sweet paprika smoked, rosemary, salt

Preparation: we start preparing a broth of free-range chicken. Let's go ahead and in a frying pan for paella, pour 4 tablespoon of olive oil, let warm up with the four outlets of salt and two cloves of garlic, add the tomato sauce, the green beans in small pieces and the artichokes already cleaned and chopped cloves of garlic, then the chicken in small pieces, or the chicken used to make broth. Cook for a few minutes and cover with a little chicken broth, a few ladles.

We also add the rice and the saffron, the paprika, sweet smoked. Only after we add the beans and the chickpeas pre-cooked, now let it cook on a high flame for 10 minutes. Lower then the flame and let it cook for another 20 minutes, the broth should be absorbed by the rice, then the rice should be cooked. At the end, add the peppers and decorate with fresh rosemary and wedges of lemon, well washed.

 

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