Our fantastic chef wants us to reveal the secrets reserved for developing a rich paella, whom try to be happy.
- RICE ("Bomba" variety) 2 ½ tablespoons
- SOUP CHICKEN OR FISH STEW
- MUSSELS ...
Steps: First fry the garlic, parsley and onion. Later we will add meat simmered with peas. Once well done, you will half 2 tablespoons rice, preferably "bomb" variety.
We will gently mix all ingredients, adding finally the big secret of the chef of the Hotel Acapulco ..... Add melted sugar and rice so take a special color, no dyes or abuse of saffron! This is our great secret ....
And continue stirring until all the flavors blend, slowly adding stewed chicken broth or fish stock. 5 parts per 2.5 will rice.
We'll let you go cooking, without stirring too, proving as the broth evaporates if the salt is to your liking. Finally add the shrimp, clams, mussels ... Finally, missing 10 minutes of fire more alive without stirring, 10 minutes late and slow cooking in the oven.
Finally, we will cover the paella with a cloth 2 minutes so the vapors will eventually consume the broth.
Hotel Acapulco's Chef wish you liked and that you enjoy doing it!!