Paella – a national Spanish dish of rice, dyed with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken can be added to paella. The name comes from the Latin word patella – a frying pan. The popularity of this dish is currently due to the many variations in the ingredients, adapted to different regions of Spanish cuisine.
salt 1 pinch
freshly ground pepper mixture
ground red paprika
olive oil 4 tbsp. l.
onion 1 head
garlic 2 cloves
rice 500 gr
canned tomatoes in own juice 1 can
saffron 1 pinch
1 ½ liter chicken stock
red bell pepper 1 pc.
green beans 200 gr
chopped greens 2 tbsp. l.
How to cook paella with chicken and seafood
Pieces of chicken mixed with salt, pepper and red sweet paprika powder and marinate for several hours.
In a large frying pan, heat oil and fry the chicken from all sides to a golden crust, transfer to a plate, set aside.
Finely chop the onion and garlic. Saffron pour a little boiling water.
In a pan where the chicken was fried, saute the onions and garlic.
Add rice, mix so that the rice mixes with butter, fry for 1 minute. Spread fried chicken in rice.
Pour in hot broth, saffron together with water in which it was soaked and tomatoes and juice mashed with a fork. Stew under the lid for 10 minutes.
Add vegetables, olives and seafood. Salt and pepper. Mix. Stew under the lid for another 7-8 minutes, then lay the mussels on top and cook another 5-7 minutes.
Remove from heat, cover and leave to rest for 10 minutes. Serve sprinkled with herbs.