Large paella pan

Name: Large paella pan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g frozen shrimps (with shell, without head); 4 Garlic cloves; 4 medium-sized onions; 3 Paprika, 2 bay leaves; 500 g Risotto Rice; 2 l hot vegetable stock; 1 little box Saffron; 12 Chicken drumsticks; 7-10 Tbsp salt, pepper, 2-3 tablespoons of oil; 150 g Chorizo or Kabanossi (Spanish pepper sausage); 3 tomatoes, 200 g frozen peas

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g frozen shrimps (with shell, without head)
4 Garlic cloves
4 medium-sized onions
3 Paprika, 2 bay leaves
500 g Risotto Rice
2 l hot vegetable stock
1 little box Saffron
12 Chicken drumsticks
7-10 Tbsp salt, pepper, 2-3 tablespoons of oil
150 g Chorizo or Kabanossi (Spanish pepper sausage)
3 tomatoes, 200 g frozen peas

Directions

1
Defrost the prawns. Peel garlic and onions and chop finely. Clean, wash and chop the peppers. Mix with garlic, onions, bay leaf and rice on the fat pan. Mix broth and saffron, add half to the rice. Cook in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes
2
Wash shrimps and meat, dab dry. Fry in hot oil all around for about 10 minutes and take out. Fry the prawns in the frying fat briefly, season and remove.
3
Cut the sausage into slices. Wash and roughly dice the tomatoes. Add peas to the rice. Season. Spread prawns and meat on the rice. Cook for another 20 minutes. Add the remaining stock bit by bit. Stir more often