Spanish paella pans
very easy
45 mins
45 mins
Ingredients
- 250 g pre-cooked frozen shrimps (without head and shell)
- 300 g frozen mussels
- 600 g Chicken filet
- 350 g Chorizo (Spanish pepper sausage)
- 2 red peppers
- 1 Vegetable Onion
- 3 Garlic cloves
- 3 Tomatoes
- 2 TABLESPOONS Olive oil
- 400 g Paella or risotto rice
- 2 TEASPOONS pimentón de la vera dulce
- 1 l hot chicken stock
- 2 little boxes Saffron threads
- 100 g frozen peas
- 100 g Mayonnaise
- 7-10 Tbsp Parsley
Directions
- 1
Let shrimps and mussels thaw in a sieve, rinse cold and drain. Rinse chicken meat cold, dab dry and cut into small cubes. Cut the chorizo into slices. Clean, wash and dice the peppers.
- 2
Peel and finely chop the onion. Peel garlic and chop finely. Wash, quarter, seed and dice the tomatoes.
- 3
Heat the oil in a large (paella) pan. Fry the chicken and chorizo for about 3 minutes, turning them over and taking them out. Sauté the bell pepper, onion and 2⁄3 garlic in the frying fat for about 2 minutes.
- 4
Add rice and tomato cubes, dust with pimentón. Mix hot stock with saffron, pour on, bring to the boil and cook over a low heat for 10-15 minutes.
- 5
Add the chicken, chorizo, mussels, prawns and frozen peas, mix everything well. Cover and continue cooking for about 10 minutes. Mix the mayonnaise with the rest of the garlic, some salt and pepper. Sprinkle paella with parsley.
- 6
Add the garlic sauce.
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