384 kcal
45 min.
Recipe for Chicken and shrimp paella
0 reviews
NaN g
384 kcal
1 kcal
384
22.7g
11.8g
48.9g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Vegetable broth3× cup (720 g)
- Sweet pepper1× piece (230 g)
- Chicken breast, without skin200 g
- White rice polished1× cup (180 g)
- Tomato1× piece (170 g)
- Shrimps, frozen1.5× cup (150 g)
- Green peas, fresh, frozen or canned0.7× cup (105 g)
- Olive oil4× tablespoon (40 g)
- Lemon1× slice (10 g)
- Garlic1× clove (5 g)
- Turmeric, ground1× tablespoon (4 g)
- Sweet paprika1× teaspoon (3 g)
- Salt1× teaspoon (3 g)
- Bay Leaves1× pinch (1 g)
- Pepper, black0.6× pinch (0.6 g)
- Saffron0.3× pinch (0.6 g)
How to make Chicken and shrimp paella
1. Gut the shrimps. Do this by slicing them open lengthwise from head to tail and removing the insides with tweezers or a knife.
2. Wash and blend the tomatoes. Peel the garlic and chop it as finely as possible.
3. Wash and dice the chicken into medium pieces.
4. Wash the red pepper, slice it in half and remove the seed bed. Finely dice the pepper.
5. Heat the oil on a medium heat, preferably in a paella pan, and fry the shrimps and chicken for a few minutes on each side, then set them aside.
6. Add the red pepper, garlic and tomato, and fry for around 5 minutes until the sauce loses volume and the pepper is soft. Stir from time to time to prevent it burning.
7. Add the seasoning and rice, and fry for approx. 2 min. Then add the chicken and peas, pour broth over everything and cook on a low heat for about 20 min until the rice is soft. If the heat is spread evenly there is no need to stir the rice.
8. When the rice is ready, decorate the top with shrimps, arranging them in a circle round the edge of the pan.
9. Serve the dish with a slice of lemon cut into eighths.
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