Paella with prawns and chicken


Figure round 300 g
Garlic 4 cloves
Onion 1 clove
Pepper 1 piece
Green peas 100g
Shrimp 200 g
500 g chicken thighs
Chicken broth 1 L
Pepper black pepper 4 pieces
Tomatoes 2 pieces
Lemons 2 pieces
pinch of saffron
Olive oil 100ml
Parsley 50 g
Salt to taste
Ground black pepper to taste
Dry white wine 200ml

1. Chicken thighs cut into smaller pieces and fry in a deep frying pan in olive oil until soft.
2. Finely chop and fry with chicken. When the onion is soft, add finely chopped garlic, and rice. Fry it all for two to three minutes. Then pour in a pan chopped peppers and tomatoes. Stir and cook for another minute or two, stirring the contents of the pan does not burn.
3. In parallel, it is necessary to heat the chicken stock and dilute it a pinch of saffron. Thereby pour broth rice with vegetables and chicken, salt and pepper and toss well to a few peas black pepper and cook for ten minutes over medium heat. Broth can boil more intense than you planned, it is possible to make up for the lack of additional injections of chicken broth, water, or dry white wine.
4. Next you need to figure add the peas, stir, put the shrimp on top, sprinkle with lemon juice, sprinkle with chopped parsley and three to four minutes until cooked paella bring the same low heat, covered lid.
5. Serve with pink Catalan or Valencian wine. It is cold.

Paella with prawns and chicken

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