Paella - the Spanish national dish of rice,tinted with saffron, with the addition of olive oil. In addition to the paella can be added seafood, vegetables, chicken. The name comes from the Latin word patella - pan. The popularity of this dish is now due to many variations in ingredients, adapted to different regions of the Spanish cuisine.
1 pinch of salt
freshly ground pepper mixture
Paprika red powder
olive oil 4 tbsp. l.
onion 1 clove
garlic 2 cloves
Tomatoes canned in its own juice 1 can
1 pinch of saffron
chicken broth 1 ½ liter
red bell pepper 1 pc.
beans green beans 200g
greens chopped 2 tbsp. l.
How to cook a paella with chicken and seafood
Pieces of chicken mixed with salt, pepper powder and red sweet paprika and leave to marinate for a few hours.
In a large skillet heat the oil and fry the chicken on all sides until golden brown, to shift into a bowl, set aside.
Onions and garlic are finely chopped. Saffron pour a little boiling water.
In a frying pan frying chicken passeruem where the onion and garlic.
Add the rice, stir the rice mixed with butter, fry 1 minute. We spread the rice in fried chicken.
Pour the hot broth, saffron along with the water in which it soaked and mashed with a fork tomatoes with juice. Simmer 10 minutes under the lid.
Add the vegetables, olives and seafood. Season with salt and pepper. Mix. Simmer, covered 7-8 minutes, then laid on top of the mussels and cook for another 5-7 minutes.
Remove from heat, cover and leave to rest for 10 minutes. Serve, sprinkled with herbs.