Dish Culinary Arts cia for a nice dinner.
After much thought on today make that anoite for dinner I decided to make this dish culinary arts cia, love this combination, and leave a beautiful plate of the culinary arts. In paelleira (which I have not so I used my beautiful wok and then attention on the size of the flame has to be renewed because otherwise already was!) Heat a little olive oil, place the filet (already hardened). But it has to be very hot even, but the water and the meat hardens. Brown, put the chicken breast. As you go gilding pulling the culinary arts food to the edge of the pan, so they have these strange shapes. Add the vegetables in the center, let cook a little. Finally, put the rice, let "toasting". Time to start sticking to the pan, there can put the shrimp broth. Place a 6 cups of the reserved shrimp broth and the mixture of saffron, parsley and salt. Simmer for 10-15 minutes. Put out the fire. Add the prawns and some slices of peppers, cover the pan with foil and let stand for 10 minutes. Then just serve! Follow our tips here at the Culinary arts cia blog.
Learn how to make this dish Culinary arts ence in practice.
Broth:
10 units of crayfish
Water (as needed)
1 onion
4 garlic cloves
Parsley and chives
Salt and black pepper
In a very large pan put the washed prawns, onion cut in four and remaining ingredients, simmer for 20 minutes. They say if you leave more than 20 minutes this broth starts to get bitter, it is up to each one, at least so with fish so I'd rather not risk it with seafood. Then book this stock, about 1lt. Complete the pan with water if you need and continue cooking the crayfish more about 20minutes.
This stock will be used in paella rice.
Paella:
½ kg of chicken breast
½ kg of filet mignon
2 green chillies
2 red bell peppers
1 tomato
1 onion
Parsley
Saffron - Cilinary arts
Salt, black pepper and garlic (fresh! No please ready spice!)
2 cups of Arborio rice, or rice of your choice culinary arts cia
Take the chopped parsley, garlic and saffron and mix in a mortar, a little steep to get the most juice. Set aside.
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