February 10, 2015


1Heat olive oil in the paella pan over medium heat.

2Add onion, garlic and pepper and cook and stir for a few minutes.

3Add chorizo, diced chicken, and rice.

4Cooking for 2 up to 3 minutes.

5Do 3 1 / 2 cups broth, wine, thyme and saffron or turmeric.

6Season with salt and pepper.

7Bring to a boil and let 15 simmer, beets by a toe.

8Taste the rice, and check to see if it is cooked. When the rice is cooked, stir it 1 / 2 head more.

9Continue cooking, stirring occasionally.

10Cook until the rice is ready.

11Add the tomatoes and peas there.

12Cooking for 2 minutes.

13Arrange the prawns and mussels on top.

14Cover with foil and leave for 3 up to 5 simmer.

15Remove the foil and sprinkle the parsley over the food.

16Serve in the paella pan, garnished with lemon wedges.


60 ml olive oil

1 ui, chopped

2 cloves of garlic, ground beef

1 red pepper, chopped

115 g chorizo worst, chopped

2 skinless, chicken breast halves - cut into cubes

336 g ongekookte risottorijst

1185 ml chicken

120 ml white wine

1 sprig of fresh thyme

1 g saffron (may also be turmeric)

salt to taste

ground black pepper to taste

2 pijlinktvissen, cleaned and cut into small pieces 1 inch

2 tomatoes, seeded and diced

75 g frozen peas

12 large shrimp, peeled and deveined

455 g mussels, cleaned

15 g chopped Italian parsley

8 lemon slices, for garnish