Leave a Comment
Leave a Reply
Please login to post a comment.
PROFESSIONAL USE:
FOR EVENTS:
PARTICULAR USE:
Accessories:
PROFESSIONAL USE:
FOR EVENTS:
Start by salting the meat and sautéing it well until golden brown.
While the meat is sautéing, stir it a few times, and set aside.
Add the beans and the De la Vera paprika.
After setting aside the beans, add the tomato and reduce the heat to a simmer.
Now we'll add 2 liters of water, the garrofó, and the snails. If you have an Easy Paella Magnetl, this is the time to use it.
When it has dropped below the mark, add two more liters of water to cook all the ingredients thoroughly for approximately 20-30 minutes.
Once the water has decreased, add the snow peas and saffron and adjust the salt.
Once we've finished adding the ingredients and adjusting the salt, add the 500 grams of rice.
Finally, let the rice cook for 15 minutes and finish decorating with the reserved red pepper.
Strain the socarrat and enjoy
Finally, if you wish, you can strain it to make a perfect socarrat in your paella. Let it cool and enjoy.
If you still don't know how to make a good socarrat, here's our tutorial on how to make a perfect socarrat.
Popularly known as El Chef de Garito, Germán and Bernabé—two cooking enthusiasts, rice lovers, and lifelong friends—began publishing their recipes online in 2020 to share their way of having fun and enjoying life.
This desire to cook and share their recipes was born, as the name suggests, in the Garito, the meeting place where their group of friends regularly gathers to cook, enjoy, and share the pleasure of being together around the table.
El Chef del Garito’s recipes are mainly based on rice dishes, but they also master the art of tapas and snacks, which can be enjoyed while the rice is being prepared at the Garito, located in Moncofa, Castelló.
"We hope that our enjoyment will also become yours"
Follow and discover their innovative recipes on Instagram @elchefdelgarito_
check_circle
check_circle