Ingredientes:
- 500g de arroz
- 150g de ervilhas
- Meio frango cortado em pedacinhos
- 300g de carne de porco cortada aos cubinhos
- 300g de carne de vaca cortada aos cubinhos
- 450g de argolas de lulas
- 250g de miolo de camarão
- 400g de Camarão
- 250g de Salsichas frescas
- 1 cebola grande picada
- 150ml de azeite
- 4 dentes de alho picados
- 2 folhas de louro
- 1 pimento vermelho cortado em tirinhas
- 1 cubo de caldo de galinha
- 250 ml de vinho branco
- Salsa picada
- 3 colheres de chá de açafrão das índias
- 1 limão
- 1300 ml de água
- Picante q.b.
- Colorau q.b.
- Sal q.b.
Preparação
Numa tigela, junte o frango, a carne de porco e a carne de vaca.
Tempere com sal, colorau e o sumo de limão.
Mexa tudo muito bem.
Num tacho grande, leve ao lume o azeite, a cebola picada, os alhos picados, o louro e o pimento vermelho.
Mexa e deixe refogar.
Junte as carnes, incluindo as salsichas frescas, mexa e deixe fritar até ganhar cor.
Junte as argolas de lulas, as ervilhas, o cubo de caldo de galinha, o açafrão, o vinho branco e tempere com picante a gosto.
Mexa e junte aproximadamente 300 ml de água.
Deixe cozinhar durante 5 minutos.
Junte o arroz, mexa e junte a restante água.
Deixe ferver 10 minutos até o arroz abrir.
Passado os 5 minutos, se necessário rectifique o sal.
Junte o miolo de camarão e o camarão.
Mexa, junte a salsa e deixe cozinhar mais 5 minutos.
Por fim apague o lume e sirva de imediato.
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Weekend meal
Hello everyone. How long ... :) Today the weather is very windy and grey, but I have an excelent idea of a meal for this weekend: "Valencia" Rice . I love this dish, my uncle used to do for me and I did it today. It is a mix of meat with seafood, very similar to paella. Enjoy your meal!
Ingredients:
Preparation
In a bowl, mix the chicken, pork and beef.
Season with salt, sweet paprika and lemon juice.
Stir everything well.
In a large pan, sauté the onion, the garlic, the bay leaves and the red pepper with olive oil.
Stir and let it sautéed.
Add the meats, including the fresh sausages, stir and fry until golden brown.
Add the calamari rings, peas, chicken knorr, saffron, white wine and season with spicy to taste.
Stir and add about 300 ml of water.
Let it cook for 5 minutes.
Add the rice, stir and add the remaining water.
Simmer 10 minutes until the rice open.
After 5 minutes, if necessary rectify the salt.
Add the shrimps and the king prawns.
Stir, add parsley and cook for another 5 minutes.
Finally, turn the heat off and serve immediately.
Ingredients:
- 500g rice
- 150g of peas
- Half chicken cut into pieces
- 300g of pork cut into cubes
- 300g of beef cut into cubes
- 450g of calamari rings
- 250g shrimps
- 400g king prawns
- 250g fresh sausages
- 1 large chopped onion
- 150ml olive oil
- 4 cloves of garlic chopped
- 2 bay leaves
- 1 red pepper cut into strips
- 1 cube of knorr chicken
- 250 ml of white wine
- Parsley chopped
- 3 teaspoons of saffron
- 1 lemon
- 1300 ml of water
- Spicy to taste
- Sweet paprika to taste
- Salt to taste
Preparation
In a bowl, mix the chicken, pork and beef.
Season with salt, sweet paprika and lemon juice.
Stir everything well.
In a large pan, sauté the onion, the garlic, the bay leaves and the red pepper with olive oil.
Stir and let it sautéed.
Add the meats, including the fresh sausages, stir and fry until golden brown.
Add the calamari rings, peas, chicken knorr, saffron, white wine and season with spicy to taste.
Stir and add about 300 ml of water.
Let it cook for 5 minutes.
Add the rice, stir and add the remaining water.
Simmer 10 minutes until the rice open.
After 5 minutes, if necessary rectify the salt.
Add the shrimps and the king prawns.
Stir, add parsley and cook for another 5 minutes.
Finally, turn the heat off and serve immediately.
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