PREPARATION
1. Put all the broth’s ingredients in a big pot, finely crush and bring it to a boil. Turn off the heat and keep it warm until the moment of adding it to the rice.
2. In a paella pan of 40 cm diametre, pour the olive oil and when it is hot, sear the shimps (previously seasoned) for 10 seconds on both sides and keep aside.
3. In the same oil where the shrimps were cooked, add the sausages cut in half, the peppers and the leek, and fry at medium heat for 2 minutes.
4. Add the grated tomatoes and the saffron and fry for 2 more minutes at medium heat, then season with salt and pepper.
5. Add the garlic, the parsley and the rice and cook for two more minutes.
6. Pour the finely crushed and boiling broth to the paella pan and cook at high heat for 5 minutes.
7. Lower the heat and simmer for 8 more minutes.
8. Turn off the heat, add the shrimps on top, cover the paella, and let it rest for 3 minutes. Then, it is ready to eat!
FOR 4/6 PEOPLE
400g “Bomba” rice
12 medium-sized shrimps
12 pork sausages
50g green pepper (cut in julienne)
50g leek (cut in julienne)
50g grated tomato without the seeds
10 saffron strands
1 garlic clove and 20 leaves finely chopped parsley
40 ml extra virgin olive oil, salt and white pepper
BROTH
2 litres warm water
40g dried pulp ñora pepper (2 ñora peppers)
80g fried onion Cuick (or ½ q chopped brown onion)
80g sweet sherry
10g salt
