Paella

Profile#

The recipe is not from me but instead from a book. The book is already a bit older and is often used specifically because of this paella. So it’s time to create a digital version of this really delicious recipe. By putting the pan in the oven to cook, it is very easy to prepare and always succeeds. The list of ingredients is long, but it’s this combination that makes a paella.

Ingredients#

• 2 chicken thighs
• 6 chicken wings
• 1/2 chorizo sausage
• 4 shrimps
• 2 cuttlefish
• 1 handful of mussels
• 1 bell bell pepper
• 1 onion
• 4 garlic cloves
• 1 chili pepper
• 1 handful of frozen peas
• about 2 cups of rice risotto rice
• about 4 cups of vegetable broth
• olive oil
• 1-2 doses of saffron
• salt, pepper

Let’s go#

Some of the ingredients. Add the risotto rice, the onion and the frozen peas.

The amount of vegetable broth depends on the amount of rice. We use 2 cups of rice and thus 4 cups of instant vegetable broth. It should be boiled just before.

Wash the mussels and drain them. The shrimps are first poached and, like the cuttlefish, also washed.

Cut the cuttlefish into strips. Be careful not to cut into the ink glands on the bottoms.

Divide the chicken thighs in the joint and with the wings just salt and pepper.

Of the chorizo sausage that comes in such forms, you need about half.

Sie wird in dünne Scheiben geschnitten.

Now it’s time to heat the oven to 200°. Then sear the sausage in a large pan at high temperature. Make sure the pan is large enough. There is a lot more to come.

After the sausage is nicely cross take it out of the pan and then add the chicken parts to become browned. Since a lot of fat comes out of the sausage, it is recommended to skim off the fat and add some olive oil.

Now add the bell bell pepper cut into strips and the onion. Shortly before the onion is browned, the finely chopped garlic and the also finely chopped chilli is added. It may still need a little olive oil.

The mussels and the cuttlefish are added directly after the garlic and sautéed very briefly.

Finally, add the risotto rice and sauté briefly for about 2 minutes.

Add the chopped tomatoes. You have already boiled up the broth and pour it into the pan. The sausage comes back into the pan.

Now add the saffron and season the whole thing with salt and pepper. Mix everything well. Put the chicken pieces on top of the rice so that they can cross a little more. Cover the pan with aluminum foil, it should be completely covered so that nothing can escape.

After about 20 minutes, remove the aluminum foil and spread the peas over the rice. Now it needs about 10 minutes in the oven until the paella is ready. If necessary, you can increase the temperature in the oven for the last 5 minutes.

The paella is ready. Enjoy it.