Arroz naranja con calabaza, zanahorias y batata

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, Arroz naranja con calabaza, zanahorias y batata
. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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is something which I've loved my whole life. They're nice and they look wonderful.|They're nice and they look wonderful. Arroz naranja con calabaza, zanahorias y batata
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, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz naranja con calabaza, zanahorias y batata
delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz naranja con calabaza, zanahorias y batata
is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz naranja con calabaza, zanahorias y batata
estimated approx 30 minutos.

To begin with this recipe, we must prepare a few ingredients. You can have Arroz naranja con calabaza, zanahorias y batata
using 13 ingredients and 7 steps. Here is how you can achieve it.

Una receta sana y vegetariana.

Ingredients and spices that need to be Make ready to make Arroz naranja con calabaza, zanahorias y batata
:

1. Calabaza (175 gr. limpios, en trocitos)
2. Zanahorias (150 gr. limpios, en rodajitas)
3. Batata (175 gr. limpios, en trocitos)
4. Pasas sin hueso. (16 ud.)
5. 1/2 Cebolla mdiana (muy picadita)
6. 1 diente Ajo. (picadito)
7. 100 ml Vino blanco.
8. Cúrcuma. (1 cuhcara de café)
9. AOVE (aceite de oliva virgen extra)
10. Arroz para paella. 320 gr
11. Todos en (foto 1)
12. Caldo de verduras. (1, 2 l. aproximadamente) (foto 2)
13. Sal. (dependera de la que contenga el caldo)

Instructions to make to make Arroz naranja con calabaza, zanahorias y batata

1. Ponemos en una paella, 3 cucharadas de AOVE y sofreímos durante 5 m. la cebolla, pasado ese tiempo añadimos el ajo y freímos 2 minutos más.
2. Añadimos la Calabaza, la Zanahoria y la Batata y sofreímos durante 10 minutos a fuego lento. (Foto 3)
3. Añadimos las Pasas y la Cúrcuma y sobreimos 2 minutos más.
4. Añadimos el arroz y sofreímos durante 3 m. para sellarlo y engrasarlo. Si vemos que el arroz no se queda manchado de aceite, tendremos que añadir un poco más. (foto 4)
5. Añadimos el vino blando y removemos hasta que se evapore. (foto 4)
6. Añadimos el caldo, (*) subimos el fuego para que empiece a hervir, desde ese momento, tenemos primero que bajar el fuego manteniendo el hervor, a los 5 minutos, según veamos de líquido, mantenemos o subimos ligeramente el fuego, y a los 10 minutos a la vista del caldo tendremos que subir o bajar el fuego para que llegado el últimos minutos subimos el fuego quedando (a los 15) la paella sin nada de caldo. Tapamos con un trapo de algodón durante 5 minutos y a comer. (foto 5)
7. (*) Para hacer el caldo, dependerá de los elementos que tengamos en el firgorífico: Pero como base, ponemos algo más de un litro en una cazuela con tapa. y añadimos, las partes de los puerros que no usamos, 1/2 tomate (o esos trozos que estan demasiado maduros), los cascos de las cebollas que desechamos, las partes de las semillas de los pimientos, los principios y finales de las zanahorias, 2 dientes de ajo. etc , 2 hojas de laurel, unos granos de pimienta negra, perejil un poco de oregano y romero. (etc. a gusto) y una pastilla de caldo de vegetales. Y lo dejamos hervir durante 3/4 de hora tapado, a fuego lento. Luego lo colaremos al añadirlo a la paella.

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