Paella
By GreenPan
Images
Serves
Makes 6 servings
Ingredients
- 3 tablespoons olive oil for frying
- 6 boned chicken thighs
- 4 ounces chorizo sausage, sliced
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 teaspoon paprika powder
- 2 cups paella or risotto rice
- 1 cup frozen peas
- 6 cups fish stock, made with bouillon cubes
- ½ teaspoon saffron threads, soaked in a bit of warm water
- 16 cleaned mussels, in shell
- 16 shrimp
- 1 bell pepper, halved and seeded, finely sliced
- Freshly chopped parsley
- Salt and pepper
Procedure
Heat 2 tablespoons of the oil in a large frying pan or skillet. Cook the chicken over medium high heat, for about 10 minutes. Transfer them to a large bowl.
Add the chorizo to the pan and cook for 1 minute, then also transfer them to the bowl. Add 2 tablespoons oil to the pan and cook the onions, stirring for 2 minutes. Add the garlic and paprika and cook for 3 minutes until the onions are golden. Add the rice and peas and stir well. Return the chicken and chorizo to the pan.
Take a saucepan. Stir the water with the saffron into the stock. Season with salt and pepper and bring to a boil, stirring. Add this stock to the large pan. Reduce the heat and simmer, uncovered, for 15 minutes. Arrange mussels, shrimp and bell peppers on top. Cover and simmer for 7 minutes. Serve immediately. Garnish with fresh parsley.
Add the chorizo to the pan and cook for 1 minute, then also transfer them to the bowl. Add 2 tablespoons oil to the pan and cook the onions, stirring for 2 minutes. Add the garlic and paprika and cook for 3 minutes until the onions are golden. Add the rice and peas and stir well. Return the chicken and chorizo to the pan.
Take a saucepan. Stir the water with the saffron into the stock. Season with salt and pepper and bring to a boil, stirring. Add this stock to the large pan. Reduce the heat and simmer, uncovered, for 15 minutes. Arrange mussels, shrimp and bell peppers on top. Cover and simmer for 7 minutes. Serve immediately. Garnish with fresh parsley.
Paella
By GreenPan
Serves
Makes 6 servings
Ingredients
- 3 tablespoons olive oil for frying
- 6 boned chicken thighs
- 4 ounces chorizo sausage, sliced
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 teaspoon paprika powder
- 2 cups paella or risotto rice
- 1 cup frozen peas
- 6 cups fish stock, made with bouillon cubes
- ½ teaspoon saffron threads, soaked in a bit of warm water
- 16 cleaned mussels, in shell
- 16 shrimp
- 1 bell pepper, halved and seeded, finely sliced
- Freshly chopped parsley
- Salt and pepper
Procedure
Heat 2 tablespoons of the oil in a large frying pan or skillet. Cook the chicken over medium high heat, for about 10 minutes. Transfer them to a large bowl.
Add the chorizo to the pan and cook for 1 minute, then also transfer them to the bowl. Add 2 tablespoons oil to the pan and cook the onions, stirring for 2 minutes. Add the garlic and paprika and cook for 3 minutes until the onions are golden. Add the rice and peas and stir well. Return the chicken and chorizo to the pan.
Take a saucepan. Stir the water with the saffron into the stock. Season with salt and pepper and bring to a boil, stirring. Add this stock to the large pan. Reduce the heat and simmer, uncovered, for 15 minutes. Arrange mussels, shrimp and bell peppers on top. Cover and simmer for 7 minutes. Serve immediately. Garnish with fresh parsley.
Add the chorizo to the pan and cook for 1 minute, then also transfer them to the bowl. Add 2 tablespoons oil to the pan and cook the onions, stirring for 2 minutes. Add the garlic and paprika and cook for 3 minutes until the onions are golden. Add the rice and peas and stir well. Return the chicken and chorizo to the pan.
Take a saucepan. Stir the water with the saffron into the stock. Season with salt and pepper and bring to a boil, stirring. Add this stock to the large pan. Reduce the heat and simmer, uncovered, for 15 minutes. Arrange mussels, shrimp and bell peppers on top. Cover and simmer for 7 minutes. Serve immediately. Garnish with fresh parsley.