Spanish paella

Name: Spanish paella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 red, green and yellow peppers; 150 g frozen peas; 4 (125 g each) Chicken drumsticks; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Risotto Rice; 1 can(s) ground saffron; 1,2 l Chicken broth (instant); 8 Shrimps without head in shell (approx. 30 g each); 1 Lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 red, green and yellow peppers
150 g frozen peas
4 (125 g each) Chicken drumsticks
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Risotto Rice
1 can(s) ground saffron
1,2 l Chicken broth (instant)
8 Shrimps without head in shell (approx. 30 g each)
1 Lemon

Directions

1
Peel and finely dice the onion and garlic. Halve the peppers, remove seeds, wash, dab dry and cut into bite-sized pieces. Defrost the peas. Wash chicken legs and pat dry.
2
Heat the oil in a wide saucepan. Fry the chicken legs in it, turning them all round until golden brown. Season with salt and pepper. Take out and put aside. Add onion to the frying fat and fry until transparent.
3
Add garlic and paprika and fry. Add the risotto and fry. Add saffron and deglaze with broth. Bring to the boil, place chicken legs side by side on top and simmer covered over medium heat for about 35 minutes.
4
In the meantime, wash the shrimps and peel them, except for the tail fin. Remove the intestines. 10 minutes before the end of the cooking time, add peas and place the prawns side by side on the rice dish. Arrange paella on plates.
5
Wash the lemon, rub dry, cut into slices and add.