Seafood, chicken and chorizo paella – a detailed recipe cooking. 
Time: 2 час.Difficulty: medium Servings: 2 – 4 In recipes, measured 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:
- 2 chicken thighs and 2 chicken legs
- 1 Spanish Chorizo Sausage
- 4 peeled jumbo prawns with head and tail
- 2 cut in half along the tail of the lobster
- 6 well-washed little mussels
- 1 tbsp. round or medium grain Spanish rice
- 1 can (450 gr.) Strained and hand-crushed tomatoes, whole canned
- 1/2 tbsp. frozen sweet green peas (defrost)
- 1 tsp dried oregano
- 2 tbsp. l sweet paprika
- Salt and ground black pepper
- 1/4 Art. olive oil
- 1 diced Spanish onion head
- 4 crushed cloves of garlic
- 1 tsp saffron stigma
- 3 tbsp. warm water
- Fresh parsley leaves for decoration
- Lemon wedges for serving
Recipes with similar ingredients: chicken thighs, chicken drumsticks, chorizo sausage, round-grain rice, shrimp, lobster, mussels, peas, tomatoes, onions, garlic, lemon, saffron, parsley
Recipe preparation:
- Wash and dry the chicken pieces. In a small bowl, mix oregano, paprika, a little salt and pepper. Rub the chicken completely marinate with this mixture for 30 minutes to soak the meat a little. pan for a paella or a wide skillet olive oil over moderate heat. Put the chicken in skillet pan down and fry on all sides, turning forceps. Add chorizo and continue cooking until butter will become bright red. Put the chicken and sausage on the dish, covered with paper towel.
- Put the frying pan on the fire again and reduce it to medium. Make sofrito by frying garlic, onions and tomatoes. Cook bye the mixture is not a little caramelized, and the tastes do not mix. Salt and pepper. Add rice, mix so that it is completely covered a mixture. Add saffron to the rice. Pour in water and boil if weak. boil for 10 minutes, gently rotating the pan so that the rice is cooked evenly absorbed liquid. Do not cover or mix. like a risotto.
- Add shrimp, lobster, mussels, and fried chicken and sausage. Mix the paella well a couple of times to distribute meat slices and simmer until al dente rice, about 15 min Sprinkle with green peas and continue cooking for 5 minutes, until paella will not look loose and wet. Perfect paella with the bottom-fried rice is called socarrat. Turn off the fire and let stand for 5 minutes, sprinkle with parsley. Serve with lemon slices.
