Ricetta facile di riso con cavolo cappuccio, baccalà e rebollones
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|½ unit Cauliflower||150 g/ 5,29 oz Dry shredded cod|
|250 g/ 8,82 oz Saffron milk caps||150 g/ 5,29 oz Green beans|
|3 Artichokes||1 Tomato|
|400 g/ 14,11 oz rice||8 tablespoonful oil|
|Vegetable broth||1 little tablespoonful paprika|
|A pinch of saffron otherwise saffron dye||Salt|
|1- Heat up oil||5 Minutes|
|2- Fry all vegetables and dry cod||14 Minutes|
|3- Add rice and paprika||4 Minutes|
|4- Add water and cook||22 Minutes|
|5- Let it rest||5 Minutes|
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove
- 1- Carbon steel paella pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
VEGETABLES AND COD
In our case as vegetables we have used cauliflower, saffron milk caps, artichokes, green beans, cod and tomato. These may vary depending on season and taste of the diners.
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered. Add salt too, later we taste the broth and will adjust the amount of salt, and light the fire!
When the oil is hot, add the vegetables and the cod. They will be added one by one every two minutes or so, in order to evenly cook the ingredients. We begin with the cauliflower, two minutes later the artichoke, later the cod, green beans, natural tomato and 12 minutes later saffron milk caps which need less time.
ADD WATER, SEASON AND COOK!!
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat
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