- We pour some olive oil in the paella casserole, check that the oil stays still and casserole has not slope, and light a small fire.
- We slightly cook the raisins and the dried apricots and then we withdraw them towards the outer side of the casserole. Then, add the beef sirloin pieces, we slightly fry it, add some salt and withdraw it towards the outer side again.
- We add a tablespoon of paprika and after that the fried tomato sauce. This is done to stop the cooking of the paprika and prevent it from getting burnt. We add the rice and slightly fry all the ingredients for one minute. That way all flavors are mixed, and ingredients get a crunchy taste.
- We pour over the saffron infusion and add the hot broth. We start cooking over high heat for five minutes and stir well the rise along the casserole.
- We cook over medium heat for the following five minutes and taste the saltiness. Fort the last five minutes we cook over low heat, waiting until the liquids evaporate.
MINITIP: To infuse the saffron, we use amortar or a grinder, where we will put between 6/7 strands per person and crush it until the strands are wellground. We remove a glass of broth from our paella or any other type of broth that we have previously prepared for our rice and pour it in the mortar. We stir well and let it infuse while we make the rice so it releases all its flavor, aroma and color. Preferably, the broth has to be at a temperature between 65°C. With this we are going to get the best out of our saffron. Remember that saffron does not only contributes to our paellas, it also enhances the flavor.