Recipes, Main courses

Paella

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Paella

For 4 people

Difficulty: easy

Price: medium

Preparation time: 30 min

Cooking time: 45min

Ingredients

  • 300 g short-grain rice
  • 4 chicken legs, cut into pieces
  • 300 g semi-cured chorizo, sliced
  • 300 g cleaned mussels
  • 200 g whole raw shrimp
  • 1 yellow onion

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 400 g crushed peeled tomatoes
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 800 ml chicken stock
  • 6 tbsp extra virgin olive oil
  • Salt, freshly ground pepper

Ustensils

Preparation

Heat the olive oil in the Mineral B paella pan over high heat.

Sear the chicken pieces for 5–6 minutes on each side. Set aside.

Sauté the sliced chorizo for 2 minutes in the same pan. Set aside with the chicken.

Sweat the finely chopped onion and garlic over medium heat.

Add the peppers cut into strips and cook until lightly caramelized.

Add the crushed tomatoes, smoked paprika, and turmeric.

Cook over medium heat for 8–10 minutes, stirring, until all the excess liquid has evaporated.

Add the rice in a steady stream and stir for 2 minutes to coat the grains.

Return the chicken and chorizo to the pan. Pour in the hot stock.

Stir one last time to evenly distribute the rice, adjust the seasoning, and then do not stir again until the end of cooking.

Cook over medium heat for 15 minutes without a lid and without stirring.

Arrange the mussels and shrimp on top of the rice.

Continue cooking for 8–10 minutes, until the mussels open and the rice is cooked.

Remove from the heat and let rest for 5 minutes.

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