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Paella

ingredients

servings

4

Iodized salt

to taste

Laurel

2 leafs

Saffron

to taste

Peas

100 oz

Norway lobster

30 oz

Mussels

1 cup

Prawns

150 oz

Chicken thigh

2 unit

Rice

200 oz

Extra virgin olive oil

to taste

Red tomatoes

200 oz

Water

to taste

Onions

1 half

single courses from Spain

Paella

Paella

with meat with fish with shellfish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Paella

This Spanish recipe has its name in the container on which it prepares it, which in Catalan means pan. There are several versions of this dish. That of this recipe is with seafood, chicken and peas, ie it joins the sea to the mountain ..

Paella step 1

step 1

Once clean, cut chicken to pieces not too small.

Paella step 2

step 2

Chop the onion. Also chop the dough bell pepper (to make it digestible remove all white filaments inside, and put it to macerate in a bowl with a splash of balsamic vinegar)

Paella step 3

step 3

If you chose to use the tomatoes, cut them into small pieces (remove the peel if the tomatoes are large, otherwise put them on the sieve). Wash the shrimp and shrimp.

Paella step 4

step 4

Put a piece of oil in the paellera (if you do not have one use a non-stick frying pan), brown the shrimps on both sides. Put them in the heat.

Paella step 5

step 5

Repeat the same operation by placing the chicken, making it brown on both sides and joining the shrimps set aside earlier this time ... repeat the same operation with the shrimp.

Paella step 6

step 6

Open the mussels, and put them in the heat together with the other ingredients.

Paella step 7

step 7

Put the peppers and the onion in another frying pan with a pinch of oil, brown for a few minutes, then mix the tomato, and laurel leaf and cook for about a quarter or less

Paella step 8

step 8

Lowering the flame as soon as you raise the boil.

Paella step 9

step 9

Put all the ingredients in the paellera, place the mussels and the scampi, add the rice, peas and saffron, add water or fish broth to cover the ingredients. Salt.

Paella step 10

step 10

The ingredients so arranged, do not mix, so to simplify the task I put it in the oven for 15-20, in my at the max temperature (320 degrees) ... Adjust according to your oven ...

Paella step 11

step 11

After cooking, the paella should not be too dry and immersed in the broth (in this case if the rice is already cooked remove the broth in excess).

Paella step 12

step 12

It's a bit longer preparation than a regular dish, but it's a unique dish, and if the ingredients are of quality the result is amazing!

Paella step 13

step 13

Serve very hot by bringing the paellera to the table ... as they do in Spain ... Good appetite! Match a good white wine to the dish.

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