La Europea

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Recipe of Paella Mixed Fish and Chicken

Paella Mixed Fish and Chicken

30 mins
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Rice is a cereal that combines with all kinds of food, paella is a hallmark of Spanish cuisine and is not very complicated to make, so enjoy this recipe for mixed paella with fish and chicken.
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4 portions
  • 750 grams chicken
  • 500 grams White fish, Monkfish type (Toadfish)
  • 200 grams Arroz Legumbres La Asturiana® *
  • 250 grams green bean
  • 125 grams bean, grain
  • 2 tomatoes
  • 8 tablespoons oil
  • 1 twig rosemary
  • 1 teaspoon paprika
  • saffron
  • salt
  • 2 liters Water, or broth


We chop the chicken. Heat the oil in the paella and fry the meat until it is golden brown. We 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 meat is tender. We add the grain beans, as well as the sprig of rosemary. Check the salt and add the paprika and a strand of saffron.
Let cook until the meat and other ingredients are made and the broth is tasty. We reserve a little broth or water in case it was necessary to add it during the cooking of the rice.
When the liquid is under the rivets of the paella, we toss the rice and mix with the skimmer so that it is well matched.
Cook the first 10 minutes over a high heat, add the chopped and salted monkfish and cook over a low heat for another 8 or 10 minutes.
Finally let stand 5 minutes out of the fire before serving.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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