To make paella even more consistent with the traditional version, try to use as many clams as possible. A chicken the broth will add flavor. Pour it in gradually, as with making risotto. You will need more or less broth in depending on rice, so rely on yours when adding common sense.
Recipe author – Jamie Oliver
Time: 1 hour. ten min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium sized chicken
- Chicken breading flour
- 1 sliced at an angle of 0.5 cm thick. Chorizo sausage
- 6 slices of pancetta (cut off the crust)
- 500 gr. rice for paella
- 2 l chicken broth
- 500 gr. mussel
- 8 to 10 large shrimp (remove shell and vein)
- 2 peeled, gutted and cut along small squid (make incisions crosswise and cut into small pieces)
- 1 handful of fresh green peas
- Salt and ground black pepper
- Olive oil
- 1 onion chopped into small cubes
- 4 chopped garlic cloves
- 2 – 3 large pinches of saffron, brewed in a small amount hot broth
- 1 tsp with a hill of smoked paprika
- 1 small bunch of parsley
- 1 lemon
Recipes with similar ingredients: chicken, chorizo sausage, pancetta, rice, peas, mussels, shrimps, squids, onions, garlic, saffron, paprika, lemon, parsley
Recipe preparation:
- Remove the bone from the chicken drumsticks, then cut them in half. Halve the chicken breasts. Roll pieces of chicken in flour, salt and pepper. Pour a little oil into a large flat pan and fry the chicken drumsticks and thighs with the skin down, turning them over, so that they are completely browned. Put the chicken in a small baking dish and continue cooking in pre preheated to 190 ° C oven 30 min.
- Put the chicken in a pan and sauté, then add slices of chorizo. Put slices of pancetta on top. When she will become crispy, reduce heat, add onion and garlic to the pan and cook until soft. Pour the brewed saffron into the pan and a little broth, add, constantly stirring, smoked paprika and fig.
- Finely chop the parsley stalks and place in a pan. When rice will be almost ready, add green peas, mussels, shrimp and squid, adding more broth if necessary. Cover Foil pan. When the chicken is ready, put it in pan, then add a large handful of chopped leaves parsley. Check for enough spices. Slice the lemon arrange in a circle along the edges of the pan and serve.
