{"id":25980,"date":"2017-03-31T12:24:42","date_gmt":"2017-03-31T10:24:42","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=25980"},"modified":"2017-03-31T12:24:42","modified_gmt":"2017-03-31T10:24:42","slug":"ecco-la-ricetta-della-paella-spagnola-cosi-si-cucina-pozzuoli","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ecco-la-ricetta-della-paella-spagnola-cosi-si-cucina-pozzuoli\/","title":{"rendered":"Here is the recipe of Spanish Paella as we cook in Pozzuoli"},"content":{"rendered":"

And we go straight to the transcript of the recipe for paella<\/strong> puteolana who sent us Luciano Marchetti of Mister Steak boss, restau bistro near the port of Pozzuoli. In the bottom of the recipe is the link to their Facebook page.<\/p>\n

Ingredients<\/strong> for 4 people: 400 g rice (they use the parbolied), 4 prawns, 4 scampi, 1\/2 kg mussels, cuttlefish 1, 1 squid, seafood quantity and type at will, 300 grams of green beans, 1 bell pepper, saffron 2 sachets, 1 zucchini, 200 g chicken (this is optional, depending on whether the want to make mixed land sea), extra virgin olive oil, salt, peppercorns to grind, 1 lemon, to the vegetable broth onion, carrot , celery, parsley.<\/p>\n

Making to recipe.<\/strong><\/p>\n

Prepare some ‘vegetable broth with onions, carrots, celery, parsley. Got this just use the broth to which add the sachets of saffron. Open the mussels in a saucepan aside, and seafood in another. Keep the cooking water of both. In a large pan put a little ‘oil and rice, lightly toasted, then add all duly chopped vegetables at once, and after a few minutes even mussels (shelled in part – other in their skins to keep for Serve) a beautiful mixed and gradually add water for cooking seafood and vegetable broth until until cooking. The rice should be yellow if I do not you add a third packet of saffron.<\/p>\n

In the mixed version at this point you should add the shredded chicken breasts are cooked and with a little ‘oil and oregano. Before serving, check the salt and season if needed, then pull out prawns and shrimp (raw if you like that, or cooked in a pan with just a little ‘oil and parsley), and formed a decoration with mussels and garlic lemon. Finally parsley at will and a sprinkling of black pepper if you like spicy and a nice grated lemon peel.<\/p>\n

At this link the Facebook page Mister Steak: https:\/\/www.facebook.com\/MisterSteak\/?pnref=story<\/a><\/p>","protected":false},"excerpt":{"rendered":"

And we go straight to the transcript of the recipe for paella puteolana who sent us Luciano Marchetti of Mister Steak boss, restau bistro near the port of Pozzuoli. In the bottom of the recipe is the link to their Facebook page. Ingredients for 4 people: 400 g rice (they use the parbolied), 4 prawns, […]<\/p>\n","protected":false},"author":6,"featured_media":25983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[],"class_list":["post-25980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori"],"yoast_head":"\nHere is the recipe of Spanish Paella as we cook in Pozzuoli - Charme<\/title>\n<meta name=\"description\" content=\"[:it]Ecco la ricetta della Paella spagnola cos\u00ec come si cucina a Pozzuoli[:en]Here is the recipe of Spanish Paella as we cook in Pozzuoli[:] - Charme\" \/>\n<meta name=\"robots\" content=\"index, follow, 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