| Time | Servings | Difficulty |
|---|---|---|
| 01:35 | 4 | Average |
Introduction
To share
Paella is the emblematic Spanish dish. It is synonymous with land and sea but above all with large tables and sunshine.
The extra thing:
- Freezing the excess allows it to be consumed up to 3 months after freezing.
- For more flavor, use bouchot mussels.
Ingredients
| 2 clove of garlic | |
| 0.5 liter mussels | |
| 10 chorizo slices | |
| 0.5 red bell pepper | |
| 0.5 green pepper | |
| olive oil pour graisser la poêle | |
| 2 chicken thighs coupées en 2 | |
| 200g squid en rondelle | |
| 300 g crushed tomatoes | |
| 2 doses of saffron | |
| 250 g arborio rice (riz pour paëlla) | |
| 50 cl chicken broth | |
| 150 g peas | |
| 8 large cooked prawns | |
| 1 lemon |
Instructions
|
1
|
Finely chop the garlic.
Clean the mussels. Cut the chorizo and peppers into thin slices. To book. |
|
2
|
In a paella pan, pour the olive oil and brown the chicken pieces on high. To book.
|
|
3
|
In the same skillet, sauté the garlic, peppers and chorizo for a few minutes.
Over medium heat, while stirring, add the calamari, crushed tomatoes, saffron, salt and pepper. Mix and cook for 5 minutes. |
|
4
|
Add the rice and mix well.
Arrange on top of the chicken thighs. Add the chicken broth and bring to a boil |
|
5
|
Add the peas. Cover.
After 10 minutes, add the mussels by pricking them upside down in the paella. |
|
6
|
After 10 minutes, add the prawns.
Simmer covered (if little broth remaining) or uncovered (if a lot of broth remaining) for a few minutes until the broth has evaporated. If necessary, add a little broth to finish cooking. Serve with lemon wedges on the plate. |
