Charcoal paella with sausages and three types of meat

Cookinero 7 November 2022

Real paella requires a special frying pan. If you don't have one, you can cook paella on a thick metal sheet with raised edges.

How to cook Charcoal paella with sausages and three types of meat

Step 1

Charcoal paella with sausages and three types of meat

Peel and mince the garlic. Cut the chicken thigh in half at the joint. Prick the sausages with a toothpick. Cut the ribs one by one. Cut the neck into cubes with a side of 3 cm. Cut the bean pods into 2-3 parts.

Step 2

Charcoal paella with sausages and three types of meat

Paella can be cooked on a charcoal grill or over a fire. Heat a large paella pan, add oil. Put all the meat and sausages, fry until golden brown on all sides.

Step 3

Charcoal paella with sausages and three types of meat

Add the green beans to the skillet, stir-fry for 5 minutes. Add white beans from the jar, after draining the liquid, tomatoes with juice and garlic. Fry, stirring gently, 3 minutes.

Step 4

Charcoal paella with sausages and three types of meat

Sprinkle the contents of the pan with saffron and paprika, mix and pour in about 2 liters of hot water, it should cover the meat by 1-1.5 cm). Bring to a boil. Simmer until meat is almost done, 30 minutes.

Step 5

Charcoal paella with sausages and three types of meat

Very carefully pour the rice into the resulting broth between the pieces of meat, it should all disappear under the broth (help him with a spoon). Don't stir! Salt and pepper. Cook until the rice has absorbed all the liquid. Remove the pan from the heat and let the paella stand for a bit before serving.

Charcoal paella with sausages and three types of meat - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute the sausages with your favorite variety, such as chorizo, Italian sausage, or even smoked sausage. Just be mindful of the salt content, as some sausages can be quite salty.
Saffron provides a unique flavor and color, but it can be expensive. A good substitute is a pinch of turmeric mixed with a pinch of paprika. It won't taste exactly the same, but it will provide a similar color and a slightly earthy flavor.
Leftover paella can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure it cools down completely before refrigerating.
While paella is best enjoyed fresh, you can freeze it. However, the texture of the rice may change slightly. To freeze, let the paella cool completely, then transfer it to an airtight freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
To reheat paella, add a splash of water or broth to the pan and gently heat it over low heat, stirring occasionally. You can also reheat it in the microwave, but cover it with a damp paper towel to prevent it from drying out.
Yes, you can easily adjust the portion size by halving or quartering all the ingredients. Keep the cooking times similar, but monitor closely to prevent overcooking.
Bomba rice is traditionally used for paella because it absorbs a lot of liquid without becoming mushy. If you can't find Bomba rice, other short-grain rice varieties like Arborio can work, but be careful not to overcook it.

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