Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Chorizo Spicy Paella

Name: Chorizo Spicy Paella
Prep time: 95 min
Cook time: 95 min
Yield: 6
Cuisine: Española
Ingredients: 1/2 teaspoons saffron thread; 2 tablespoons water; 150 grams pork fillet, in medium pieces; 150 grams chicken breast, in medium pieces; 1 teaspoon paprika; 1/2 teaspoons cayenne pepper, milled; 225 grams cherry tomato; 1 red pepper; 1 green bell pepper; 3 tablespoons olive oil; 150 grams sausage, without skin cut into medium slices; 1 red onion, big chopped; 250 cloves garlic, crushed; 1 chili, Fresh red girl, seeded and chopped; 375 grams rice; 1 tablespoon thyme, chopped; 2 tablespoons sherry; 100 milliliters white wine; 1 1/5 liters chicken broth, hot; 12 pitted black olives, to the half; 10 shrimps, peeled and with tails (optional)

1h 35 mins

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Enjoy a paella but with a spicy touch, from Spanish cuisine we give you this recipe for spicy sausage paella, it is rich and not very complicated.

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Ingredients

6 portions

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Preparation

Let the saffron soak in a bowl with the hot water a few minutes.

Season the pork and chicken with peppers, cayenne, salt and pepper.

Split the tomatoes in half.

Roast, peel and chop the peppers.

Heat the oil in a paella pan and fry all the meat and sausage over medium heat for 5 minutes, stirring.

Add the garlic, chilli and saffron with the water and stir for 1 minute.

Add the tomato and pepper and stir a couple of minutes more.

Add the rice and thyme and stir for 1 minute until everything is well mixed.

Pour the sherry, the wine and almost all the broth and bring it to a boil. Lower the heat and cook for 10 minutes, uncovered.

Do not remove the rice during cooking, simply shake the paella pan once or twice.

Add the olives and salt pepper.

Shake the paella pan and let it cook for 10 minutes, until the rice is almost cooked.

Pour a little more broth if necessary and shake the paella pan.

Try the rice, rectify the seasoning and let it cook for 2 more minutes.

When all the broth has been consumed and the rice at the base begins to be toasted, remove it from the heat.

Cover the pellet with aluminum foil and let stand 5 minutes.

Garnish with thyme and serve with lemon.

TIPS

If you want to add the shrimp, peel and leave the tails. Put them to cook in the boiling chicken broth for about 3 minutes and reserve them. Add them to the paella with the olives.