Perfect paella

Recipe for spanish rice paella, with chicken, chorizo sausages and seafood. Rice fried at the bottom is called сокаррат. Time: 2hour. 30 min. Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 chicken cut into 10 parts for frying (1.4 kg.)
• Spice mix for chicken (see recipe below)
• 2 thinly sliced Spanish chorizo sausages
• 4 tbsp. round grain spanish rice
• 12 washed small clams
• 450 gr peeled and chopped king prawns jumbo
• 2 lobster tails
• 1 can (425 gr.) Canned tomatoes, canned whole (drain brine)
• 1/2 tbsp. frozen sweet green peas (defrost)
• 1/4 Art. olive oil
• Salt and ground black pepper
• 1 diced Spanish onion head
• 4 crushed cloves of garlic
• A bunch of chopped parsley leaves (leave a little for decoration)
• 6 tbsp. warm water
• Large pinch of saffron stigma
• Lemon wedges for serving
• Optional equipment: Large paella pan or wide skillet

Spice Mix for Chicken:

• 1 tbsp. l sweet paprika
• 2 tsp dried oregano
• Salt and ground black pepper

Recipes with similar ingredients: round-grain rice, shrimp, lobster, chicken, chorizo sausage, tomatoes, peas, onions, garlic, paprika, oregano, saffron, lemon, parsley

Recipe preparation:

1. Rub the chicken thoroughly with a mixture of spices and marinate for hours in the refrigerator.
2. In a paella pan over medium heat, heat butter. Fry the chorizo until brown, shift and leave. In the pan, put the chicken skin down and brown from all sides, turning the pieces over with tongs. Add salt and ground pepper. Remove from the pan.
3. In the same pan, cook sofrito, frying onions, garlic and parsley. Cook for 2-3 minutes. over medium heat. Then add the tomatoes and cook until the mixture is a little caramelized and the aromas mixed up. Add rice and sauté until the grains are completely coated with a mixture. Pour in water and cook at low boil for 10 minutes., gently turning the pan in a circle so that the rice cooks evenly absorbed liquid.
4. Add chicken, chorizo and saffron. Add the clams and shrimp by sticking them in rice. Shrimp will cook about 8 min Shake the paella well and simmer, without stirring, until cook rice al dente for about 15 min. During last 5 min cooking when rice fills the pan, add the lobster tails. When the paella is ready, the rice will be look airy and wet. Boost fire for 40 sec. While you do not smell that the rice at the bottom is fried, this crust the most delicious. Remove the pan from the heat and let stand for 5 minutes. Serve with green peas, parsley and lemon slices. Mix spices for chicken: In a small bowl, mix all the ingredients. Rub the chicken thoroughly with the mixture and marinate, covered, for hours.