Yesterday, 12th December 2015, looked like spring and we cooked a Spanish Paella. The original recipe has been modified to our taste and you won't be disappointed.The dish is for 4 persons.
Shopping list:
250g chorizo mild sausage (diced) or more as we like it so much
300 g chicken breast (roughly chopped)
500 g freshwater giant prawns large (Gamba's)
1 large onion (coarsely chopped)
1 red pepper (diced)
1 can diced tomatoes (400 g)
200g peas (from tin or frozen)
500 g risotto rice
1½ liter chicken stock (eg. tablet)
2 tablespoons olive oil
Dry white wine
Use a paella pan or a large frying pan
How to cook the dish:
Fry the diced chorizo on a low heat until they are crispy and the fat is distributed on the pan base.
Scoop the chorizo to a plate and fry the chicken pieces first and then the giant prawns in the fat over medium heat until tender. Put them on a plate.
Spoon the onion and peppers by shortening, if required, 2 tablespoons olive oil and cook them until tender min.
Gently 5-10. Stir in the diced tomatoes with liquid, peas and rice.
Cook for 3-4 minutes while stirring.
And then add hot chicken stock.
Stir well and let the paella on a low heat in 25 min. until tender, stirring frequently. Peel in the meantime the shrimps.
Scoop the chorizo from the rice and place the chicken and shrimp in between.
A generous splash of dry white wine.
Bring the paella spicy taste with salt and pepper and cook the rice for another 5 min.
Tip:
Some mussels can be used as well
Not everyone of fish? Bake and serve the shrimps then separately.
