Paella
Ingredients
- Ingredients
- 2 Chicken breasts (600 grams total)
- 150 milliliters white wine
- 2 yellow onion
- 2 garlic cloves
- 300 grams mussels
- 200 grams blanched shrimp
- 4 Tbsps olive oil
- salt
- peppers
- 1 l Chicken broth
- 300 grams short grain rice
- 1 sm can Saffron
- 200 grams frozen Peas
- 200 grams Chorizo
- 4 Tomatoes
- 1 Bell pepper
Preparation steps
Rinse, scrub and de-beard mussels thoroughly. Bring the wine to a boil wine and add the mussels. Cover and cook about 6-8 minutes, until the mussels have opened. Discard any closed shells. Remove and drain.
Devein and shell shrimp.
Peel onion and garlic and chop coarsely. Halve the bell pepper, remove seeds and ribs and chop. Peel, core and cut the tomatoes into eighths. Cut the chicken breast into bite-sized cubes.
Heat 2 tablespoons olive oil in a large, deep frying pan and saute chicken briefly. Remove and saute the chorizo. Remove and stir in the remaining oil, rice, onions and garlic and saute until the onion is translucent. Deglaze with the broth. Add the saffron, peas, bell peppers and tomatoes.
Combine all reserved ingredients in the pan and bake in an oven preheated to 160°C (approximately 320°F) for about 30 minutes, until the rice is tender. Add more liquid if necessary. Season with salt and pepper and serve.
