Paella with quail and mushrooms

Don't you always get bored of the same kind of paella? This paella with quails and mushrooms  You will be surprised and delighted by its intense flavor, the aroma of the mushrooms, the tender meat of the quails... What do you think?

INGREDIENTS: ( 4 servings)

• 4 quails
• 250 gr of mushrooms varied
• 300 gr of round rice ( approximately a glass and a half)
• 700 ml of poultry broth approximately (3 glasses)
• 3 chicken carcasses
• 1 carrot
• 1 leek
• 4 cloves of garlic
• 6 shallots
• Parsley
• Olive oil
• Salt

STEP BY STEP RECIPE: 

1. First we have to cut the quails into pieces. With the help of a knife 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. Heat a little olive oil in a pot and add half of the shallots and garlic and sauté over low heat. Add the carcasses with a little salt and pepper and brown them. Add the chicken carcasses and stir and let them brown for a few minutes. Cover with water, add the peeled carrot and in 3 pieces, as well as the leek, a spoonful of salt and close the pot. When it starts to beep, leave it for 20 minutes over medium heat.
3. In the paella pan, heat another splash of olive oil and brown the remaining shallots and garlic. Add the mushrooms (you can use the ones you like the most or the ones you find, from just the ones you like). mushrooms, even boletus, oyster mushrooms, or mixtures that are sold already prepared in a small box). Sauté them over medium high heat, with a little parsley, for about 5 minutes. Remove to a plate and add a little salt.
4. Back in the paella pan, heat a little oil, sauté the thighs and breasts and brown them for about 5 minutes (you don't need much either because they will finish cooking with the rice).
5. Add the ready mushrooms and rice and sauté for about 3 minutes.
6. When the broth is ready, strain it. Pour the broth (always hot, not cold because it cuts the cooking) over the rice. With the help of a spatula spread the rice well all over the paella carefully, without stirring too much. Let it cook over medium high heat for about 8 minutes, lower the heat a little and let it cook for another 10 minutes. With a spoon you can test 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. The times sometimes vary, or rather, the amount of broth, because 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 ... (no kidding, the water boils at different times if you are higher or not).
7. Let stand with a paper or cloth for 3/5 minutes and let them all ready on the table!

I hope you liked it and I hope you enjoyed this delicious paella with quail and mushrooms.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum