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Paella Mixta | Burbujas Magazine
Colocamos finalmente las presas de pollo y las almejas. Dejamos cocer la paella (destapada) por 10 minutos a fuego lento y 10 minutos tapada, para que no se evapore todo el caldo y se cueza bien el arroz. Eso es todo!

Paella Mixta

Cuando estuve en San Fernando (Cádiz, España) en 2009 tuve la suerte de aprender a cocinar una verdadera paella mixta con Ángel, quién no sólo me enseñó a preparar la receta sino también a tomar la cocina con calma, disfrutando los detalles del proceso. Lo que nunca imaginé en ese momento, es que un par de años después estaría preparando esa misma paella en Tijuana (Baja California, México), aprovechando la riqueza en productos del mar de esa zona.

Ingredientes (para una paella mediana – 6 porciones): 2 tazas de arroz, 1 puñado de camarones frescos (enteros), porotos verdes (judías, ejotes), un trocito de calamar, 1 puñado de choritos (mejillones), 1 tomate picado en cuadritos, pimiento verde, rojo y/o amarillo, 6 a 8 almejas, aceite de oliva, 1 diente de ajo, arroz ancho grano corto, 4 trutros (piernas) de pollo, azafrán fresco (o paellero carmencita), sal y pimienta.