Size Difference Between Magnum And Regular

Paella Chocolate Souffle

By Carlos Segura

Bogabante Paella Ingredients




400 grams of rice, 150 grams of squid, 1 lobster, 1 / 2 red pepper, 1 / 2 green pepper, 2 tomatoes, 1 teaspoon paprika, a pinch of saffron, 2 cloves garlic, fish stock, olive oil, salt.

Chop the squid, tomatoes, garlic and peppers, very small. We heat the fish stock. We

paella on fire with a generous splash of oil, we break the lobster in half lengthwise, fry both halves for a couple or three minutes, until skins take a bright red. We remove from the pan and set aside.

We add the chopped squid paella, and they have dropped the water and this has reduced add the tomatoes, garlic, peppers we had cut, and a pinch of salt. We let everything cook very slowly for 15 or 20 minutes.

Add the rice, stir and let it roast for a few minutes, then add paprika, stir, also threw the fish stock (between 800 grams and 900 grams depending on the type of rice that we use), a few strands of tasted saffron and salt to taste.

let cook on medium / low for the time we advise the manufacturer on the package of rice. A half cooked put the two halves of lobster meat side down, to be finished cooking, we must have entourage.

We let it finish cooking, pull out, cover with a cloth and let rest a few minutes.