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
1
Heat olive oil in the paella pan over medium heat.
2
Add onion, garlic and pepper and cook and stir for a few minutes.
3
Add chorizo, diced chicken, and rice.
4
Cooking for 2 up to 3 minutes.
5
Do 3 1 / 2 cups broth, wine, thyme and saffron or turmeric.
6
Season with salt and pepper.
7
Bring to a boil and let 15 simmer, beets by a toe.
8
Taste the rice, and check to see if it is cooked. When the rice is cooked, stir it 1 / 2 head more.
9
Continue cooking, stirring occasionally.
10
Cook until the rice is ready.
11
Add the tomatoes and peas there.
12
Cooking for 2 minutes.
13
Arrange the prawns and mussels on top.
14
Cover with foil and leave for 3 up to 5 simmer.
15
Remove the foil and sprinkle the parsley over the food.
16
Serve in the paella pan, garnished with lemon wedges.
Ingredients
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