Paella with chicken and seafood – a detailed recipe cooking. 
Time: 2 час. 45 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 skinless chicken thighs
- 2 pork shanks
- 450 gr Mexican Chorizo
- 3 tbsp. rice arborio
- 6 scallops
- 6 mussels
- 6 clams (optional)
- 4 tbsp. l canola oil (portioned)
- 2 tbsp. diced onions
- 1 tbsp. coarsely chopped celery
- 1 tbsp. coarsely chopped carrots
- 3 tbsp. l chopped garlic
- 1 tbsp. white wine
- 2 tbsp. (approximately) seafood broth
- 1 tbsp. l saffron, brewed in 1 tbsp. warm water for 3 min
- 1 tbsp. chopped red bell pepper
- 2 tbsp. l salt
- 2 tbsp. l ground black pepper
- 1/2 tbsp. diced stalks of green onions for decoration
- 1/4 Art. Rome tomatoes for decoration
Recipes with similar ingredients: chicken thighs, pork, sausage chorizo, arborio rice, scallops, mussels, clams, tomatoes plum-like, onions, garlic, celery, carrots, white wine, sweet pepper, saffron
Recipe preparation:
- In a large saucepan over high heat, heat 2 tbsp. l oils. Put the chicken thighs and shanks and fry the thighs on both parties. Put the chicken on a plate, leaving the shanks in a pan. Put 1 cup onion, celery, carrots, garlic and cook for 5 – 7 minutes. Dessert the pan with white wine and boil it half. Then add the seafood broth, saffron and 2 liters. water. Boil for 2 hours at low boil until liquid boils away. half. When the broth is ready, strain it and keep on low heat.
- Pour the 2 remaining ones into a large pan and pan for paella Art. l butter, put chorizo, red bell pepper and the remaining 1 cup onion. Sauté until the onions are transparent, but do not brown it. Add rice, salt and pepper to the pan and sauté until rice grains are covered with butter. Spread the rice by the bottom of the pan in an even layer, then add 1 cup of broth. Do not mix rice. When rice reaches al dente or will be ready at 3/4, put the chicken thighs, scallops, mussels and shellfish. Bury seafood in rice so they prepared. Add the last glass of broth, cover tightly pan another pan or lid. Turn off the fire and give stand for 10-15 minutes until the seafood is ready.
