Ingredients to make paella with game meat in brandy:
- 1 partridge
- 1/4 of wild rabbit
- 1 woodcock
- 1 pigeon
- 400 gr of payes chicken
- 400 gr of fresh cuttlefish
- 2 medium tomatoes
- 1 green pepper
- 1 head of garlic
- 1 bunch of parsley
- 1 cup of virgin olive oil
- medium salt
- hot chili
- 1 glass of brandy
- saffron
- pepper
- 1/2 kg of la fallera rice
- peeling the partridge
- the dove
- the woodcock
- rabbit
- chicken
How to make paella with game meat in brandy:
- Cut them into small pieces scald the partridge and rabbit in boiling water for 3 min
- Drain it and discard the water.
- Cut the cuttlefish in dice.
- Peel and chop the tomatoes, the garlic, chop the pepper and the parsley.
- Put the paella on the fire with a little cup of oil.
- When the oil is hot, add the meat and after 5 min.
- Add the cuttlefish and the pepper, the parsley, the garlic, season and add 1/2 a chilli and the glass of brandy.
- When the meat is well browned, add the tomato and go stirring until it is well done.
- Add 3 liters of water and leave it to cook over high fire until the stock has the desired flavor for at least half an hour.
- Add the rice and leave it to cook about 14 mint.
- Until you’re at your point.
- Stop the fire and let it rest for 3 min.
- Good profit.
- If the rice is too dry before cooking, add boiling water with salt.
- Difficulty level: 4 preparation time: 1 min cooking time: 1
