Don’t you always get bored with the same type of paella? This paella with quails and mushrooms will surprise and delight you! For its intense flavor, the aroma of mushrooms, the tender meat of quail .Would you like the recipe?
INGREDIENTS:
RECIPE STEP BY STEP:
1. First we have to chop the quails. With the help of a knife we cut the legs and wings, and then carefully separate the breasts, leaving the carcass to make a broth.
2. Chop the shallots and garlic cloves. In a saucepan, heat a little olive oil and add half the shallots and garlic and poach over low heat. Add the shells with a little salt and pepper and brown them.
3. Add the chicken carcasses and stir and also brown for a few minutes. Cover with water, add the carrot peeled and in 3 pieces, like the leek, a tablespoon of salt and close the pot. When it starts to sound, leave 20 minutes on medium heat.
4. In the paella pan, heat another splash of olive oil and brown the rest of the shallots and garlic. Incorporate the mushrooms (you can use the ones you like the most or the ones you find, from only quail and mushroom paella, to boletus, thistle, or mixtures that they sell already prepared in a box). Sauté over medium high heat, with a little parsley, for about 5 minutes. Remove to a plate and add a little salt.
5. Again in the paella pan, heat a little oil, salt the thighs and the breasts and brown them for about 5 minutes (it does not take much either because they will later be done with the cooking of the rice).
6. Add the ready mushrooms, the rice and sauté everything for about 3 minutes. When the broth is ready, strain it. Pour the broth (always hot, not cold because it cuts the cooking) on the rice. With the help of a spatula, distribute the rice well throughout the paella carefully, without stirring much. Cook over medium-high heat for about 8 minutes, lower the heat a little and cook another 10 minutes.
7. With a teaspoon you can try the broth to check if it is well of salt, and if you find it bland, add a little more. If you see that at the end of the time indicated, the rice is still undercooked, add a little more broth. Times sometimes vary, or rather, the amount of broth, as it depends on the type of rice you use, if the fire has been very high and has been consumed very quickly, if you are in the sea or the mountains. Not kidding¡ the water boils at different times if you are at a higher altitude or not!
8. Let stand with a paper or cloth for 3/5 minutes and they are all ready on the table!
I hope you liked it and that you will soon cook this delicious paella with quail and mushrooms
With all my love,
This is Mireia Alum and I remind you my instagram @cocinayviajes where you will see much more delicious recipes, culinary tips as well as travel tips ¡
Click here for more of my recipes in Spanish
Or check the blog for more recipes in English
Mireia Alum 
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