Beef paella
vegetables and Quescrem Christmas

Beef paella with vegetables and Quescrem Christmas

1h 30 min

5 servings



For the broth

1 kg of veal bones
1 head of garlic
1 leek
1 onion
1 carrot


For the rice

550 grams of bomba rice
2 liters of broth
1 tablespoon sweet paprika
2 tablespoons tomato pulp


For the dish

2 picaña fillets of 250 grams
150 grams of Quescrem Christmas




1. Prepare a broth: In a large pot, boil the veal bones with garlic, leek, onion and carrot until a tasty broth is obtained. Strain and reserve the broth.
2. In a paella pan, brown the beef picaña until desired doneness. Remove and set aside.
3. In the same fat of the paella, sauté the vegetables until tender. Then, remove them and set aside.
4. Add the rice to the paella pan and sauté briefly.
5. Add the paprika and tomato pulp. Mix well.
6. Add the hot broth to the paella pan and cook for 16 minutes until the rice is tender.
7. Fillet the beef picaña.
8. When serving, place the picaña fillets on top of the paella and add dots of Quescrem Navidad on top.
9. Mix the rice with the cheese before serving to achieve a creamy texture.

Enjoy your beef picaña paella, vegetables and Quescrem Christmas !

See other recipes with Quescrem Christmas