- Fum din fillet ko kafafu - 6 guda
- Tsare Tumatir - 225 Grams
- Fasa - 40 Grams
- Ganyayen wake - 250 Grams
- Gwangwani Gwangwani - 225 Grams
- Rice - 320 Grams
- Paprika - 2 Art. spoons
- Luka - 2 guda
- Tafarnuwa - 2 Hutu
- Saffron - 1 teaspoon
- Rosemary - 1 teaspoon
- Man zaitun - 5 Art. spoons
- Chicken broth - 850 mililiters
- Salt da barkono - - Don dandana
1. Domin wannan girke-girke, shinkafa yana da matukar muhimmanci. Zai fi kyau a yi amfani da shinkafa na Mutanen Espanya, amma idan ba ka samo shi ba, shinkafa Italiyanci yafi kowa kuma ya dace da wannan girke-girke. Yayyafa kajin cikin cubes. Finely sara da albasarta. Cire gobe ko murkushe tafarnuwa. Sara da kore wake. Cakuda biyu na man zaitun zuba a cikin wani skillet da zafi shi a kan zafi kadan. Add albasa da tafarnuwa kuma toya 15 da minti. Wannan dafa abinci za ta sa albasa ta laushi, amma ba zai yarda da shi launin ruwan kasa ba. Cire albasarta daga kwanon rufi kuma ajiye shi. 2. Ƙara karin cakuda biyu na man zaitun a cikin kwanon frying da zafi a kan matsakaici-zafi. Ƙara kajin da kuma dafa na mintina 15 har sai kajin kaza su sami blanched. Sa'an nan kuma ƙara kore da gwangwani da wake da albasa a cikin kwanon frying kuma dafa don wani minti 4. 3. Nada abin da ke cikin frying pan a gefuna, barin wani maƙalli a cikin tsakiyar. Zuba tumatir zuwa tsakiyar kuma yayyafa da paprika. Cook a kan zafi mai zafi don wani minti 5. Dama da kyau kuma ku zuba a cikin broth kaza. Season tare da gishiri da barkono. Cook a kan zafi kadan tsawon minti 30. 4. Ɗauki wutar wuta kadan. Ƙara tari. Yada shinkafa a ko'ina a cikin kwanon rufi. Yayyafa da Saffron da Rosemary kuma Mix da kyau. Dama kullum, dafa don karin minti 15-20, har sai shinkafa ya sha ruwa. Don yin paella a kan tebur. Lokaci: awa 1 da minti 10
Ayyuka: 4