Paella on the barbecue

Ingredients

• 400 g Spanish rice
• red onion - 1 onion
• olive oil - 3 tbsp. l.
• 2 l chicken broth
• garlic - 5 cloves
• 300 g shrimp
• a pinch of saffron
• 400 g mashed tomatoes
• ground paprika
• sweet pepper - 1 pc.
• 500 g chicken breast fillet
• 100 g smoked brisket

Cooking

Step 1

Pour the broth into a saucepan, add saffron there, put on the grill to warm up. Place a large frying pan on the barbecue grill, pour in half the oil, heat through. Sliced brisket quickly fry until crispy, remove and set aside. Pour in the remaining oil, heat, fry the chicken pieces in it until the color changes slightly (2-3 minutes). Add onion and garlic and saute for 3-4 more minutes. Add tomato pulp and red pepper, season with salt and pepper to taste, then paprika and mix well. Lay out the rice, and so that it is evenly distributed over the entire surface of the dish. Cook 1 min. Pour in 2 cups of hot broth. Let it boil, stir. Add the remaining broth. Cook 15 minutes until rice is soft. Add fried brisket and shrimp, cook 3 minutes. try; season if necessary. Remove skillet from barbecue, cover and let stand 5 minutes. Serve sprinkled with chopped herbs and lemon wedges.