Paella is rightfully considered the pride of the national cuisine of Spain. The dish combines the best products in different combinations, but the base remains always the same - rice with the addition of olive oil. Today we will cook paella with chicken and seafood.
Ingredients
- Round rice - 1,5 glasses
- Water - 2 glasses
- Chicken fillet - 200 g
- Sea cocktail - 800 g
- Onion - 1 pcs.
- Bell pepper - 1 pcs.
- Green peas - 100 g
- Tomatoes - 200 g
- Garlic - 2 clove
- Greenery - 1 bundle
- Olive oil - 100 ml
- Salt - pinch
- Ground black pepper - to taste
Step-by-step cooking recipe
Fry the seafood in preheated olive oil for 3-5 minutes, then transfer them to a plate.
In the frying pan where the seafood was fried, put finely chopped onion, chopped garlic and peeled and diced bell pepper. Saute the vegetables over low heat, adding olive oil if necessary.
Cut chicken fillet into small pieces, season with salt and pepper to taste, add to the pan with vegetables. Send the finely chopped tomatoes there as well. Press all the ingredients until the excess liquid evaporates, about 10-15 minutes.
Rinse the rice under running water, flip it into a colander to drain the water. Add the rice to the pan with the vegetables and chicken fillet, fry for 5-7 minutes, stirring occasionally.
Pour the necessary amount of water into the pan with other products (you can also use broth), bring to a boil over high heat and cook until the liquid evaporates to the level of rice.
Put the fried seafood on top of the rice in a frying pan, add the green peas, cover with a lid and simmer over low heat for 20-25 minutes until cooked.
