MEAT AND SHRIMP PAELLA WITH AÇAÍ
1kg chicken bones with foot and head.
(You can use a whole chicken)
½ celery stalk
½ head of garlic
1 bouquet garni
Boil the ingredients together.
Sweat the bacon and the sausage.
Add onion, garlic and green pepper.
Add the chicken, the lamb and seasoning.
Add the shrimp and the palm hearts.
Add tomatoes, pepper, parsley and rice.
Sweat a little more.
Gradually stir in the broth.
Cook for 15 minutes, stirring continuously.
Then include the petit-pois.
Finally, let it cook for another five minutes.
Garnish with shrimp and duck confit, and finish with herbs.
Add all the ingredients in a pan.
Cover with cold water.
Boil and remove the fat and foam that rises.
Keep the boil constant for 35 minutes.
Sieve by pressing well with a ladle.
Reduce by a ¼ and sift once more through a fine sieve.