Ingredients :
1/4 cup olive oil
1 onion, chopped
1 red pepper, cut into cubes
2 cloves of garlic, minced
1 tomato, cut into cubes
1 1/2 cups short grain rice (such as Arborio or Bomba rice)
1/4 scoop. coffee with saffron filaments (soaked in 2 spoons. with hot water soup)
1 spoon. to paprika coffee
1/2 scoop. At salt coffee
1/4 scoop. at black pepper coffee
3 cups of chicken or seafood broth
1/2 cup of white wine
1/2 lb shrimp, deveined and deveined
1/2 lb mussels, brushed
1/2 lb squid, cut into pieces
1/2lb chicken thighs , bone in and skin cut into pieces
1/2 lb de chorizo, tranché
1/2 cup frozen peas
1 lemon, cut into quarters
Fresh parsley for the garnish
Instructions :
Bringing back vegetables: Heat olive oil in a large paella pan or a large pan. Add the onion, black pepper and garlic. Bake until tender, about 5 min.
Add tomato and spices: Add tomato, saffron (and its water), paprika, salt and pepper. Bake 3-4 min.
Add rice and liquid: Add rice and coat well with spice mixture. Add broth and white wine. Bring to a boil, then reduce heat and let simmer for 15 min.
Add the proteins: Place the pieces of chicken, chorizo, shrimp, mussels and squid over the rice. Cover with a lid or tin foil and cook for another 10-15 minutes until rice is tender and the seafood is cooked.
Finish and serve: Add peas on the paella for the last 5 minutes of cooking. Garnish with lemon and parsley quarters. Serve right away.
Prep time: 15 min | Cook time: 30 min | Total time: 45 min
Kcal : 420 kcal par portion | Portions : 6 portions
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