Paella

Ingredients

• chicken breast (fillet) or chicken drumstick - 800 g
• arborio rice - 600 g (replaced with what was at hand - long-grain rice)
• squid - 500 g
• mussels (without shells) - 500 g
• tiger shrimps - 300 g
• onion - 1 pc.
• sweet pepper (colored) - 2 pcs.
• tomato - 2 pcs.
• garlic - 4 cloves
• green peas - 300 g
• chicken broth - 700 ml
• saffron - 1 tsp
• smoked paprika - 1 tsp
• olive oil - for greasing the pan
• salt - to taste
• lemon - for serving
• pepper

Cooking

Step 1

Pour boiling water over saffron. Blanch the tomatoes and cut into pieces. Peel the pepper and cut into large strips.

Step 2

Cut the chicken breast into equal pieces of medium size (3-4 cm). If you use chicken drumsticks, then they should be prepared: clean the bone and chop off its lower part by 2/3, leaving only the part of the bone on which the meat is held.

Step 3

Blanch the squids, cut into rings. Sort the mussel meat, rinse, and drain in a colander. Peel the shrimp from the shell, leaving the tails unpeeled.

Step 4

Grease a large paella pan with olive oil, heat well, add finely chopped onion and fry it until soft. Add minced garlic. Add chicken meat and brown on all sides. Add sweet peppers and tomatoes. Fry everything together for 2-3 minutes.

Step 5

Add washed rice, fry until translucent. Pour in the broth and let the liquid boil completely. Stir the contents of the pan. Add seafood, peas, remaining broth and saffron along with the water it was filled with. Add smoked paprika. Salt the paella well and toss for the last time! You can't interfere anymore!

Step 6

Waiting for the liquid to evaporate is a signal that the paella is ready. Remove the paella from the heat, let it steep for about 10 minutes and serve. Definitely with dry white wine. Serve with lemon wedges.

Step 7

Well, a little lyrics, coupled with a useful tip: Real Spanish paella is cooked on fire, with fresh seafood of excellent quality. Unfortunately, in our conditions, such products are not available, so we use frozen and pre-blanched. Also about rice: for proper paella, round-grain bomba rice is used, but rice varieties suitable for risotto will completely replace it. Also smoked Spanish paprika - I have it authentic, from Andalusia. You can, with a stretch, replace the usual paprika, but these will not be the same flavors. And, of course, paella - a special frying pan for paella. In the photo - she is the most.