Spanish paella
easy
40 mins
40 mins
Ingredients
- 4 Chicken wings (à approx. 75 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 1 medium onion
- 1 Garlic clove
- 200 g Round grain rice
- 2 little boxes Saffron threads
- 1/4 l White wine
- 1/2 l Chicken broth (instant)
- 1 Bay leaf
- 1 Branch rosemary
- 1 (approx. 200 g) red pepper
- 1 (approx. 150 g) Courgette
- 8 small shrimps (about 20 g each)
Directions
- 1
Wash chicken wings, dab dry and season with salt and pepper. Heat oil in a pan and fry the chicken wings in it for about 5 minutes. In the meantime peel and finely dice the onion.
- 2
Peel the garlic and cut into fine slices. Remove the chicken wings and set aside. Roast the garlic in the frying fat until golden. Add onion and sauté. Add rice and saffron, glaze briefly and fill up with white wine and chicken stock.
- 3
Add chicken wings, bay leaf and rosemary and simmer for 16-18 minutes. Meanwhile wash and clean the peppers and zucchini. Cut the bell peppers into strips about 5 mm thick and the zucchini into slices about 3 mm thick.
- 4
Add the peppers and zucchini to the paella about 10 minutes before the end of the cooking time. Peel and wash the prawns, remove the intestines and season with salt and pepper. Add the prawns to the paella about 3 minutes before the end of the cooking time.
- 5
If necessary, season with salt and pepper and serve in the pan.
Nutrition Facts
460 kcal
43 g
15 g
27 g
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