Paella de pollo y espárragos trigueros

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Paella de pollo y espárragos trigueros. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Paella de pollo y espárragos trigueros is one of the most well liked of current trending foods on earth. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They're fine and they look wonderful. Paella de pollo y espárragos trigueros is something that I have loved my whole life.

Many things affect the quality of taste from Paella de pollo y espárragos trigueros, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paella de pollo y espárragos trigueros delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paella de pollo y espárragos trigueros is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paella de pollo y espárragos trigueros estimated approx 40'.

To get started with this particular recipe, we must first prepare a few components. You can have Paella de pollo y espárragos trigueros using 13 ingredients and 6 steps. Here is how you can achieve that.

Una paella más. Fácil cuando ya le tienes cogida la medida. Sofrito+caldo+de lo que sea la paella. No hay más.

Ingredients and spices that need to be Take to make Paella de pollo y espárragos trigueros:

1. 2 cucharones soperos de arroz
2. 6 alitas de pollo o 2 contramuslos
3. 15-20 Espárragos trigueros
4. 1 lata champiñones en conserva
5. 6 cucharones soperos de caldo de pollo
6. Azafrán
7. Sal
8. Para el sofrito
9. 1 Cebolla
10. 1/2 Pimiento rojo
11. 1 Pimiento verde italiano
12. 200 ml tomate triturado
13. 1 diente ajo

Instructions to make to make Paella de pollo y espárragos trigueros

1. Empezar a calentar en un cazo y a fuego lento el caldo de pollo. Adjunto receta para hacerlo casero o usad un tetrabrik. Al gusto.
2. Hacer el sofrito. Pochar ajo, cebolla y pimientos, en este orden. Después añadir tomate triturado. Reservar al final. Adjunto receta.
3. En la misma cazuela donde hemos hecho el sofrito, añadir un chorrito de aceite y freír un poco las alitas y los espárragos cortados a trozos.
4. Añadir el arroz, el sofrito y mezclar todo un minuto.
5. Añadir el caldo de pollo, un poquito de azafrán, los champiñones y llevar a ebullición. Desde que hierve, 15 minutos de cocinado. Bajar un poco el fuego (sin que nunca deje de hervir) para que no se pegue el arroz en la base. Ir removiendo para que no se pegue y añadir caldo si veis que es necesario.
6. A los 15 minutos apagar el fuego y tapar durante 2-3 minutos. Destapar, servir y disfrutar!

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