In the middle of summer, there are still many freelancers who cannot take a few days off. Even self-employed people who can’t afford to spend a few days at the beach or on the mountain need some rest. One week after joining work obligations, It’s time to disconnect turn off the mobile phone, forget about customers and suppliers for a few hours and turn on the stove.
One of the best options to enjoy food in summer make a nice paella that takes us to the beach, the days near the sea and the summer months. While this dish is usually eaten with seafood on most coasts, the truth is that there are dozens of recipes that perfectly combine many other products, including the traditional Valencian recipe with rabbit and chicken.
this shiny rice brand wanted to assert its importance through a campaign. spend time meeting up with friends or family and, if possible, enjoying a well-deserved vacation. Under the name ‘tiempo de mar, tiempo de Sabroz’, it pays a small tribute to paella and rice in any of its forms—chicken, rabbit, shellfish or fish. It is the hallmark of this time of year and allows you to enjoy the freshest produce from our shoreline.
Brilliant in collaboration with chef and gastronomic communicator Daniel del Toro offers a variety of recipes for preparing an original paella that takes us to beach days and holidays. In this case, a Partridge and piquillo pepper paellaan unusual recipe, however, it can be one of the most outstanding dishes to surprise the diner at any gathering with family or friends.
To do this, simply follow the steps detailed below and select the appropriate products, i.e. fresh and with good quality and good rice like Sabroz, He absorbs flavor of ingredients and also always stays on point.
Sabroz recipe to prepare a beautiful paella with partridge and piquillo peppers
As Sabroz explains, the key in this original recipe lies in two aspects: broth and rice – a good Sabroz rice is recommended, which absorbs all the flavor of the soup.
The following ingredients are needed to make paella with partridge and piquillo peppers:
- Tasty: 480 g Delicious Rice
- Piquillo pepper
- pork ribs
- nora dough
- crushed tomatoes
- Vegetable soup
- First, we prepare the syrup.
First we cut the partridge and with them we will make bone broth. We mark these bones in a saucepan with a little oil. When it is roasted, we add vegetables such as carrots, leeks, celery and whatever we want. The function of the vegetable is to melt the bottom of our broth. After a few minutes we add a liquid, it can be water, vegetable broth, chicken broth, whatever you want.
In this case, we add a vegetable broth. Let’s leave it while we prepare the sauce. At least 40 minutes, but the longer the broth is left on, the better. We can add some black pepper, salt (we’re testing) and a few pinches of saffron.
Next, grate the piquillo peppers. Put the peppers in a pan and coat with oil. We keep the fire very low and wait for them to adapt.
After that, we mark the breasts and butts of the partridge, which we obtained from cutting, on the paella.. We remove them when they are marked.
The next step is sofrito. Add some ñora pulp, paprika and quickly crushed tomato before it burns and we mix everything well.
Now it’s time to skip the rice. In this case, Add 480 gr sabroz rice and finely grind it. Then we add 3 times the amount of broth to our paella. Don’t use the same rice measurer. Inside in this case a ceramic pot and they would be thrown away 3 pots. need to hold three minutes on high heat and then lower it a little. We will have 15 minutes of cooking and 3 minutes of rest.
When approximately 4 minutes of cooking remainwe will put the pre-marked pieces of partridge breasts and confit piquillo peppers on top of the rice. Then let it rest for a few minutes.. And ready to eat!
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