Recipe by @chelopeiro.cuina: stingray paella
INGREDIENTS:
Preparation step by step:
Before starting this recipe, you must prepare the broth.
With the leftover skate, we prepare a short broth by combining it with a little oil, half an onion, a tomato, and a few peppercorns.
In a 40 cm paella pan, lightly brown the pieces of ray.
Next, we repeat the same process with one of the quartered onions.
Remove and set aside.
Using the same oil, sauté the garlic clove and the other finely chopped onion, then the grated tomato until all its water has evaporated.
Add a medium tablespoon of paprika and sauté the rice for 1 minute.
We pour three tablespoons of boiling broth with saffron or a teaspoon of food coloring.
Maintain high heat for 8 minutes and a minimum of 11. Then, return to high heat for 1 minute to achieve the socarrát.
As soon as the surface begins to dry, distribute the ray pieces and the reserved spring onion. Let it rest for 10 minutes before serving.
Maintain high heat for 8 minutes and a minimum of 11. Then, return to high heat for 1 minute to achieve the socarrát.
As soon as the surface begins to dry, distribute the ray pieces and the reserved spring onion. Let it rest for 10 minutes before serving.
Cherenkov Ayuso
Chelo has been teaching dance and cooking classes to boys and girls for years, passing on her dance moves and cooking knowledge equally.
With seven cookbooks to her name, Chelo demonstrates her unparalleled devotion to Spanish and Valencian cuisine.
From signature rice dishes to popular or native recipes from different regions of Spain.
Follow and discover innovative recipes and events on her Instagram @chelopeiro.cuina.