Ingredients (4 personas):
400 gr. of rice · Half a chicken cut into small pieces · A bunch of fine wild asparagus · A grated vine tomato · 4 garlic cloves · A tablespoon of La Vera paprika · 800 cl. chicken broth.
Preparation:
· Pour a generous splash of virgin olive oil into the paella and, when it's very hot, add the chicken. Fry until golden brown and move to the ends of the paella..
· In the center, add the grated tomato with the sliced garlic and paprika.. Stir well and fry until the tomato loses its water and takes on a more reddish tone..
· It is time to add the asparagus cut into pieces of two or three centimeters. Stir so that the flavors of the different ingredients are well integrated., add the rice and a little coloring. Stir-fry together.
· Add the broth, Taste for salt and leave on high heat for the first five minutes.. The last fifteen minutes lower the heat to a simmer until all the broth is consumed..
· Rice ideal for a Sunday with friends to the sound of Jimmy Hughes and his “Lovely Ladies”. Wind section accompanying a voice will lift to move your feet without spilling the vermouth.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
