Pheasant , cauliflower and “ Muixernons” ( Fairy ring mushrooms) Paella

1.	Start cleaning the pheasant and separating the breast, the legs and the carcases.
2.	In a pot we gonna fry the carcases and the legs until they got golden colour. Then we cover it with water add the herbs and we leaving simmering for 1 hour and a half.
3.	Pass is for a colander then reserve the stock and pick the meat from the legs.
4.	Cut the cauliflower in florets and fry them on the paella, when starts to the golden colour, add the meat from the legs and fry it 5 minutes more add the garlic finely chopped, fry for 30 seconds then the dry mushrooms and the smoked paprika, move it for 10 seconds and add the grated tomatoes.
5.	Add the stock and leave it boiling for 15 minutes.
6.	Now is time for the rice, make a line from side to side, the hill should be 1 cm over the stock.
7.	Mix it well and level the rice.
8.	Let the rice boil 7 to 8 minutes at maximum, on that stage is fine to move it to distribute the rice correctly.
9.	When starts to get thicker, put at minimum and leave it boil for another 10/12 minutes.
10.	If the steam of the turns into a white smoke is that its catching on the bottom, so be careful. The rice needs to be dry but not burn.
11.	Leave the rice rest and fry the breast until they are golden outside but still rare inside. Slice them and present it on top of the rice.

	800 gr Short Rice ( Paella rice)
	2 pheasants
	3 Brunches of Rosmary
	2 Brunches of Thyme
	2 Bay leaves
	1 medium cauliflower
	20 g dry “ MUIXERNONS” ( FAIRY RING MUSHROOMS)
	6 cloves of garlic, minced
	1 tbsp Smoked Paprika
	4 tomatoes, Grated