9 January 2014

How to Make a Original Cauliflower, Cod and Saffron Milk Caps Paella from Valencia, Spain


  • Preparatión time: 15 minutes
  • Cooking time: 50 minutes
  • People: 4 dinners




How to make an original CAULIFLOWER, COD AND SAFFRON MILK CAPS PAELLA from Valencia, Spain

 
  
 
ORIGINAL CAULIFLOWER, COD AND SAFFRON MILK CAPS PAELLA

 

Ingredients:


By way of guidance the paella exposed is 6 full rations. Let’s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

  • 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 Tomate
  • 400 g/ 14,11 oz rice
  • 8 tablespoonful oil 
  • Vegetable broth
  • 1 little tablespoonful paprika
  • A pinch of saffron otherwise saffron dye
  • Salt
 

time:















Preparation:



VEGETABLES AND COD


In our case as vegetables we have used cauliflower, saffron milk caps ("rebollones", "níscalos" too), 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.












 

 

 

 

 

 

FRYING RICE!!


On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables and cod for 3 or 4 minutes.










 

 

 

 

 

  

ADD WATER, SEASON AND COOK



 Add the water, we add twice water than rice. Season with salt, the amount will go to taste, but it is important to note that cod is a salad fish, you should keep taste during the process. Add saffron too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.

















 

READY TO EAT!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat! ENJOY IT!





you can also download pdf recipe or play in video:


DO YOU TRY IT? we are to help you!!

1 comment:

  1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.
    La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.
    La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.

    ReplyDelete

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