Ingredients / 6 people
400 g rice
2 the mold
1 dl dry white wine
30 g butter
6 large prawns
100 g peeled shrimp
200g chorizo
200g squid rings
100 g frozen peas
2 chicken breasts
1 large onion
5 tomatoes, peeled and chopped
1 nice pepper
1 dose of saffron
4 tablespoons olive oil
salt and pepper
preparing Paella
1 Wash the mussels. Throw them in a large pot with white wine and butter. Let them open over high heat. Book mussels and dip the prawns 4-5 minutes in the cooking liquid. Add a little water if necessary to cover up. Book.
2 Cut chicken breasts into strips and salute in a pan. Book.
three Melt gently in a little olive oil a pepper cut into thin strips before and onion minced (7-8 minutes). Fry the rice in this mixture with 200g sliced scherzo. Melt 5 large tomatoes, peeled and chopped 5 minutes with garlic, thyme and bay leaf. Add the rice.
4 Wet while cooking liquid seafood Fill with hot water (the volume of liquid must be twice that of rice). Add a dose of saffron and pepper, cook for 20-25 minutes. The rice should absorb all the liquid. Add the peas.
5 At the end of cooking, add the shrimp to reheat rice, 2/3 of shucked mussels, squid slices, and fried chicken strips.
Finally
Place the paella prawns and the rest of the mussels in the shell. Serve.
400 g rice
2 the mold
1 dl dry white wine
30 g butter
6 large prawns
100 g peeled shrimp
200g chorizo
200g squid rings
100 g frozen peas
2 chicken breasts
1 large onion
5 tomatoes, peeled and chopped
1 nice pepper
1 dose of saffron
4 tablespoons olive oil
salt and pepper
preparing Paella
1 Wash the mussels. Throw them in a large pot with white wine and butter. Let them open over high heat. Book mussels and dip the prawns 4-5 minutes in the cooking liquid. Add a little water if necessary to cover up. Book.
2 Cut chicken breasts into strips and salute in a pan. Book.
three Melt gently in a little olive oil a pepper cut into thin strips before and onion minced (7-8 minutes). Fry the rice in this mixture with 200g sliced scherzo. Melt 5 large tomatoes, peeled and chopped 5 minutes with garlic, thyme and bay leaf. Add the rice.
4 Wet while cooking liquid seafood Fill with hot water (the volume of liquid must be twice that of rice). Add a dose of saffron and pepper, cook for 20-25 minutes. The rice should absorb all the liquid. Add the peas.
5 At the end of cooking, add the shrimp to reheat rice, 2/3 of shucked mussels, squid slices, and fried chicken strips.
Finally
Place the paella prawns and the rest of the mussels in the shell. Serve.