Best Chicken Paella Recipe

Chicken paella dishes for all occasions - how to cook quickly, simply and tasty at home. Step-by-step recipe with detailed descriptions and ingredients

Chicken Paella

Chicken paella is easy to prepare, there is no hassle with it, cooked quickly, and it turns out delicious.

Ingredients

Mussels - 1 kg
Shrimp - 300 g
Chicken breast - 1 piece
Olive oil - 175 ml
Onion - 1 piece
Garlic - 1 clove
Tomatoes - 1 piece
Squids - 2 pieces
Long grain rice - 500 g
Parsley - 3 stalks
Bouillon cube - 2 pieces
Saffron - ¼ tsp
Canned green peas - 100 g
Red pepper - 1 piece
Salt to taste
Lemon - ½ pieces

How to make chicken paella

Step1 – Took the Chicken breast and cut into small pieces. Heat half the oil in a frying pan and fry the chicken for 10 minutes until it turns golden brown.

Then remove it with a slotted spoon and set aside. Save the oil in a pan.

Step2 - Peel the shrimp and set aside tails. Place the heads and shells in a saucepan, add water and boil for 10 minutes. Thai Curry with Shrimp And Mushrooms

Remove the pan from the heat and pour the broth into a bowl.

Step3 - If you are using mussels, open the shells with a knife blade and remove the beards, then rinse them under cold water. Separate all mollusks with damaged shells or those that do not slam instantly when touched.

Step4 - Fold the shells into a deep frying pan, add 50 ml of water, close and cook on high heat for 3-6 minutes until they open.

Catch the shells with a skimmer, removing those that did not open. Get the mussels from the shells, leaving a few in the shells for decoration. Check Creole style Shrimp recipe

Step5 - Pour the liquid in which the mussels are cooked, pour the gauze into the shrimp broth. Measure and add water to 1.75 liters if needed.

Pour into a saucepan and heat up - but do not let boil.

Step6 - Pour the remaining butter along with the chicken in the pan with a thick bottom - or in the pan for the paella - and heat it up.

Add the finely chopped onion and garlic and cook over low heat, stirring for 7 minutes. During this time, peel off the skin and chop the tomato and send it to the pan too: cook for a few minutes, stirring constantly.
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Step7 - Set aside some shrimp for decoration, and place the rest in a frying pan with squid, cut into 5 mm thick ringlets, chicken and rice.

Add the mussels. Salt and pour hot broth. Shake the pan gently to make sure the liquid has penetrated down.

Step8 - Expand the parsley with saffron in a mortar, add 2 tablespoons of water and pour the mixture into the pan with paella. Crumble the same bouillon cubes. Shake the pot again. Or gently mix with a wooden spoon. Now add the peas. Read Beer shrimp fried in ketchup

Step9 - Place the pepper on top of the rice, cut into strips, the remaining shrimp and shells in the shells. Put the pan in the oven and bake for 25 minutes at 180 degrees.

Step10 - Remove the pan from the oven put on a paper towel and leave for 5 minutes.

Serve with lemon slices, put on the edge of the pan.

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