Esther’s Magic Red meat Paella  Esther’s Magic Red meat Paella 1564 esthers magic red meat paella

Esther’s Magic Red meat Paella

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recipe image  Esther’s Magic Red meat Paella a332121eaa60a84c93174a5ee54e06b2 l

  • Serves
Creator Notes

My daughter-in-laws Esther lives (with my son and two grandkids) in Santander, Spain, and at any time when we saunter to them she makes this dazzling paella, diverse on fable of it is made with crimson meat in put aside of chicken or seafood. That chances are high you’ll well maybe fluctuate the veggies and add roughly crimson meat as you recount, however I admire the distinctive flavor of this particular combination. —Federico_


  • 4 tablespoons

    extra virgin olive oil

  • 1

    onion, chopped

  • 2

    cloves, garlic, diced

  • 1/2

    crimson pepper, chopped

  • 1/2

    inexperienced pepper, chopped

  • 1

    carrot, chopped

  • 1

    leek, chopped

  • 1/2 cup

    inexperienced beans, chopped

  • 1 cup

    peas, fresh or frozen

  • 1/2 pound

    shitake or cremini mushrooms (no longer well-known)

  • 1 1/2 kilos

    your current decrease of crimson meat in chunks

  • 1 teaspoon

    saffron threads

  • 4 cups

    Bomba paella rice

  • 4 cups


  • 4 cups

    crimson meat broth
  1. Saute onion and garlic in olive oil in big paella pan till clear and add crimson meat chunks. Fry till meat is browned on each facet, after which decrease warmth and cook till medium uncommon.
  2. Add peppers and toss till softened, then add carrots.
    Leek, inexperienced beans and peas in that instruct, tossing and sautéing for a minute or extra between additions.
  3. When veggies and meat sight rather grand carried out, add rice and mix stirring for roughly three minutes, then add water, broth and saffron. Put together dinner every thing at medium warmth for roughly 20 minutes.
  4. When the rice is practically ready (detached a minute no longer easy) turn off warmth, quilt and let sit down for 10 minutes. Add extra water or broth if well-known ultimately of cooking.

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