Name: Paella II
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Mussels, cleaned and debearded - 20; Shrimp - 10 large; Squid, cleaned and sliced into rings - 2 large; Olive oil - 2 tablespoons; Boneless, skinless chicken pieces cut into chunks - 2 pounds; Garlic, chopped - 3 cloves; Red bell pepper, sliced - 1; Tomatoes, cubed - 2; Long-grain white rice - 3 cups; Saffron - 1 pinch; Paprika - 1 teaspoon; Green peas - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Paella II

1. Mussels, cleaned and debearded - 20

2. Shrimp - 10 large

3. Squid, cleaned and sliced into rings - 2 large

4. Olive oil - 2 tablespoons

5. Boneless, skinless chicken pieces cut into chunks - 2 pounds

6. Garlic, chopped - 3 cloves

7. Red bell pepper, sliced - 1

8. Tomatoes, cubed - 2

9. Long-grain white rice - 3 cups

10. Saffron - 1 pinch

11. Paprika - 1 teaspoon

12. Green peas - 1 cup

How to cook deliciously - Paella II

1. Stage

In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.

2. Stage

Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.

3. Stage

Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.

4. Stage

Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.

5. Stage

Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.