Paella and Sphagetti sauce Recipe and Tutorial

PAELLA It's delicious! Secret: very fresh seafood

Step by step tutorial for you all to make it on your own.

Ingredients for 13 people, 42cm diameter pan:

2kg medium pink shrimp (clean and peel)

2kg squid already cut into thin rings

13 giant pink shrimp with shell and head

1 tray of frozen seafood in half shell

500g chicken bird

700g parboiled rice

1 medium octopus (discard head)

1 onion, 1 carrot and 1 celery stalk coarsely chopped to make the broth

3 Paellero envelopes

6 chopped tomatoes without seeds

2 chopped onions

3 chopped garlic cloves

3 tablespoons cognac

chopped parsley

fresh pea

1 skinless red pepper cut into strips

Procedures to prepare it:

Prepare the broth: sauté the vegetables in olive oil in a hot pan, add 3 liters of water and salt. When it boils, add the octopus and let it cook for 40 min. Remove the octopus and give a thermal shock. Remove the skin from the tentacles, cut into pieces and set aside. Cook the peas, drain and reserve. Dry, salt and fry the chicken pieces until golden brown. Reserve.

In the paellera, add oil and fry the onion and garlic. Add the brandy, stir and place the tomato. Add the squid in rings, stir, add the fried chicken. Add the seasoning of the 3 sachets, stir until everything is yellow, sprinkle with broth. Distribute the rice in the pan and add more broth. Turn the pan to cook evenly. Leave on low heat and water and stir with paella spoon. While the paella is cooking, cook the giant prawns for 5 minutes in the boiling broth. Drain and reserve. Heat the seafood in the broth. Reserve. When the rice is almost ready (30 min from the beginning), place the octopus cut into pieces and the medium prawns in the paella and stir. Continue watering gradually and stirring to cook the prawns. Add salt and pepper. Stir. When the paella is ready (40 min) place the prawns with the head facing the center, place the clams, sprinkle with the peas, parsley, strips of red pepper. Cover with aluminum foil until serving.

Spaghetti bolognese sauce, everyday food made with care.

Step by step tutorial for you all to make it on your own.

Ingredients for 5 people:

500g spaguetti

ground duckling 500g

Kg 2 kg ripe tomatoes chopped with skin and seeds

1 chopped onion

1 chopped garlic clove

12 basil leaves

3 tablespoons of tomato paste

100ml dry white wine

Procedures to prepare it:

Place the onion in a hot pan with oil and fry until transparent. Add the garlic and stir for 1 minute. Add all chopped tomatoes (reserve 1 chopped tomato) and mix well. Beat the chopped tomato reserved with the basil leaves in a blender and add to the pan. Put half a glass of water in a blender to get the taste of the tomato and add it to the pan too. Cover and cook on medium / low heat.

Place the meat in a hot pan with olive oil and stir well until the meat is dry and very loose. (DO NOT add any seasoning yet). 🔹 When the meat is getting dry and loose and beginning to brown, add the 3 tablespoons of tomato extract, stir, add the white wine and cook until the wine is practically dry. At this moment put the meat in the tomato sauce (add 1/2 glass of water in the meat pan to get the taste and put it in the sauce.

Add salt, black pepper and pinch of sugar. Cover and let it cook for 30 minutes. time, place the lid half open and allow another 15 to 30 minutes to get in. Remove any foam that forms with a ladle. Place the pasta in plenty of boiling salted water and a pinch of oil and cook the time described in the package. Once it is ready, drain, place on the heated serving plate and add 2 tablespoons of butter. Stir well. Place the sauce on another platter and serve with grated Parmesan cheese.