In a paella pan or skillet, preheat olive oil, add the onion until it becomes translucent, then add the red pepper, garlic, shallot, serrano ham, saffron, and rosemary. Incorporate the can of tomatoes and white wine and let it cook until the alcohol evaporates, seasoning with chicken broth.
Once the alcohol has evaporated, add the seafood, arranging it in a circular pattern to cover the entire bottom of the paella pan. Once everything is arranged, drizzle some white wine on top. Cover with aluminum foil and let cook for approximately 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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