2 liters chicken bullion, fish or vegetable, seasoned; the amount of liquid depends on the brand of rice
2 pinches saffron
2 tomatoes, ground with garlic
2 cloves garlic, ground with tomato
1/2 cups olive oil
Preparation
12 mins
30 mins
Low
In a paella pan or flat clay pot, heat the olive oil and fry the previously washed rice until it takes on a slightly translucent color.
When the rice is ready, we will take it to the edges of the pot, and in the center, which is hotter, we add the cut and cleaned chicken until it browns on the outside.
In the same way, we will add the following ingredients after the chicken, the pork meat, once the chorizo is browned, the bacon, and let cook for 2 more minutes.
Once these ingredients are browned, we add the tomato and ground garlic and let cook with the meats for about 3 more minutes until it is dry and add ground black pepper.
At this moment, we add the broth (it should be double the amount of rice), the sausages, and mix everything well to start assembling our paella.
Once well mixed, we add the mussels, clams, and shrimp evenly distributed, taking care of the presentation.
Finally, we add the vegetables; in this case, we only use green beans, but you can use peas, peppers, asparagus, etc., sprinkle with powdered saffron.
Cover with aluminum foil, lower the heat to the minimum, and let cook for approximately 20 to 30 minutes or until the rice is ready with a light touch of the leftover broth (it should not be dry).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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