Paella mixta

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Paella mixta. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Paella mixta is one of the most well liked of current trending meals in the world. It's enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Paella mixta is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Paella mixta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paella mixta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paella mixta is 6 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paella mixta estimated approx 30mnts.

To get started with this recipe, we must first prepare a few components. You can cook Paella mixta using 16 ingredients and 6 steps. Here is how you can achieve that.

#LasRecetasDeCookpad
Esta semana... como toca la receta FAMILIAR...
Aquí os traigo la mía que a la vez es mi comida favorita, así que... qué mejor que una buena paellita para 6 personas en familia para celebrar mi cumple 😍🎉🎂

Ingredients and spices that need to be Get to make Paella mixta:

1. 1 kg arroz
2. 6 muslitos de pollo
3. 100 g guisantes
4. 100 g judía verde
5. 100 g coliflor
6. 1 cebolla mediana
7. 2 dientes ajo
8. 1 tomate grande
9. 200 g ternera
10. Gambas frescas
11. 100 g Calamar
12. Mejillones
13. 1 pastilla avecrem de pollo
14. 1 vaso vino blanco
15. Colorante, pimentón, sal, aceite y romero
16. 1 pimiento rojo pequeño

Steps to make to make Paella mixta

1. Ponemos a hervir las cabezas de las gambas (yo separo una gamba por comensal para adornar)
2. Empezamos a sofreís el pollo, la ternera y el calamar con un poco de aceite, y echamos un pellizco de sal y el vaso de vino.
3. Una vez dorada la carne y el calamar, añadimos la verdura, con la pastilla de avecrem, el pimentón, el romero y el colorante.
4. Cuando el agua de las cabezas ya esté hirviendo durante unos minitos, se la echamos a todo el sofrito y si hiciese falta añadir más agua, lo haríamos (1 taza de arroz Por 2 de agua)
5. Añarimos el arroz (lo suelo echar en forma de cruz y lo voy repartiendo por la paellera) cuando se consume bastante caldo pongo las gambas el pimiento y los mejillones para que se vayan haciendo y aprovecho para probarlo por si hace falta sal. Y esperar a que se consuma el agua. Miramos que el grano no se le transparente nada y estará echo.
6. Lo dejamos reposar 5mnts y a COMER! 🤤

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