Rice is a grain that combines with all types of food; paella is a hallmark of Spanish cuisine and is not very complicated to make, so enjoy this recipe for mixed seafood and chicken paella.
Cut the chicken into pieces. Heat the oil in the paella and fry the meat until golden. Add the green beans to the paella, add the peeled and chopped or grated tomato, and sauté both vegetables.
Cover with boiling water and cook until the meats are tender. Add the green peas, as well as a sprig of rosemary. Check the salt level and add the paprika and strands of saffron.
Let it cook until the meats and other ingredients are done and the broth is flavorful. Reserve a bit of broth or water in case it needs to be added during the cooking of the rice.
When the liquid is below the edges of the paella, add the rice and mix with a ladle to ensure it is well distributed.
Cook over high heat for the first 10 minutes, add the cut and seasoned monkfish and cook over gradually lower heat for another 8 to 10 minutes.
Finally, let it rest for 5 minutes off the heat before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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