Learn how to make redneck paella – 03/30/2023 – Barbecue nation

Paella caipira is a Brazilianized version of the famous Spanish dish, paella that stands out for its diversity and creativity. Although it is not a traditional recipe, it is a delicious adaptation and very appreciated by cooking lovers.

As an adaptation to the typical Spanish paella pan —a large frying pan with handles—, we use a pot or plow disc for this preparation, or even a large frying pan.

Due to its charming presentation, the dish is an excellent option to serve at parties, meetings or special occasions.

The basis of this recipe is rice, which is cooked with ingredients typical of Brazilian cuisine, such as chicken, sausage, bacon and assorted vegetables — peppers, onions, tomatoes and peas. The combination of these ingredients gives a unique and delicious flavor to the dish.

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PAELLA HICK

Ingredients

150g of chopped bacon
1 chopped onion
3 minced garlic
200g of pork ribs
200g sausage cut into small pieces
4 medium diced tomatoes
180g of cherry tomatoes
1 chopped calabrese sausage
200g boneless drumstick, cubed
1 can of green corn
1 cup of frozen peas
1 chopped red pepper
1 red bell pepper in strips
12 quail eggs
1 cup of chopped green chives
1 kg paella rice
3 tablespoons canola oil
salt to taste
1 liter of vegetable or meat broth

Preparation

1. Start by heating the oil in the skillet, take the meats together with the bacon to brown and add the onion and garlic to sauté.
2. Stir in peppers, tomatoes, corn, peas, and rice; adjust the salt.
3. Add the vegetable broth and cover; If you don’t have a lid, use aluminum foil.
4. Let it cook for 20 minutes and finish with the cherry tomatoes cut in half, the quail eggs cut in half, bell pepper slices and chopped green smell.

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