Mixed Paella

Juliana De la Mora
This paella recipe includes chorizo, chicken, shrimp, and vegetables. Make sure to follow the steps and not stir the rice to avoid breaking it!
Reviewed by Editorial Team of Kiwilimón
4.777778
|
9 comentarios
335
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 1/4 liters fish broth
  • 12 large shrimp
  • 1/2 teaspoons saffron
  • 2 tablespoons water
  • 100 grams chicken breast, boneless and skinless, cut into medium pieces
  • 100 grams pork tenderloin, in medium pieces
  • 3 tablespoons olive oil
  • 100 grams chorizo, without skin, cut into medium slices
  • 1 onion, large chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoons cayenne pepper
  • 1/2 teaspoons pimentón
  • 1 red bell pepper, seedless and sliced
  • 1 green bell pepper, seedless and sliced
  • 12 cherry tomatoes, cut in half
  • 375 grams Valencia rice
  • 1 tablespoon parsley
  • 2 teaspoons fresh tarragon, chopped
  • pepper
  • limes, for serving
Preparation
1h 15 mins
0 mins
Medium
  • Put the fish broth in a saucepan and bring it to a boil.
  • Cook the shrimp for 2 minutes, then transfer them to a plate and set aside.
  • Keep the broth at a simmer.
  • Soak the saffron in a bowl with hot water for a few minutes.
  • Season all the meat with salt and pepper.
  • Heat the oil in a paella pan and fry the meat and chorizo over medium heat, stirring, for 5 minutes or until golden.
  • Sauté the onion, stirring.
  • Add the garlic, cayenne, bell pepper, and saffron with the water and stir for 1 minute.
  • Incorporate the bell pepper and tomato and stir for a couple more minutes.
  • Incorporate the rice and herbs and stir for 1 minute until everything is well mixed.
  • Add 1 liter of broth and bring it to a boil, then lower the heat and let it cook for about 10 minutes uncovered.
  • Do not stir the rice during cooking; just shake the paella pan about 2 times or when adding new ingredients.
  • Add salt and pepper.
  • Let it cook for another 10 minutes until the rice is almost cooked.
  • Add a little more broth if necessary, then the shrimp. Let it cook for another 2 minutes.
  • When all the broth has been absorbed and the rice at the bottom starts to toast, remove it from the heat.
  • Cover the paella with aluminum foil and let it rest for 5 minutes.
  • Serve with lemon wedges.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by