Filter
Reset
Sort ByRelevance
Leah Hadad/Tribes-A-Dozen
30-minute paella
Spanish paella with chorizo, peppers, garden peas and fruits de mer.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the chorizo into cubes and bake in a frying pan over low heat. Spoon on a plate.
-
Chop the onion and cut the pepper into cubes. Fry the onion and paprika in the shortening for 2-3 min.
-
Add the rice and the saffron and fry while stirring until all rice grains shine.
-
Spoon the tomato puree through and fry for another 1 min. Pour in the stock and stir in the peas.
-
Let the rice without the lid on the pan over low heat for about 15 minutes, stirring regularly.
-
Rinse the fruits in a sieve under cold running water and drain well.
-
Stir in the chorizo and the fruits de mer through the paella and warm everything for 2-3 min.
Blogs that might be interesting
-
60 minMain dishchicken bolts, olive oil, serrano ham, garlic, beef tomatoes, Red pepper, White wine,chicken with tomatoes and ham from the oven
-
25 minMain dishfresh mussels, tomato cubes, Red wine, garlic, traditional olive oil, fresh Italian stir-fry vegetables, fresh basil, brown baguette,Italian mussels
-
90 minMain dishdough for savory pie, unsalted butter, fennel bulb, Brie, artichoke heart in tin, medium sized egg, fresh cream, dried tarragon, salted cashew nuts,fennel quiche
-
40 minMain dishpork tenderloin, spring / forest onion, bacon, breakfast bacon, ketjapmarinademanis, soy sauce, sambal Badjak, garlic, apricot jam, Orange Marmelade, butter, liquid baking product, sherry, cooking cream, Red pepper,oriental pork tenderloin
Nutrition
625Calories
Sodium3% DV60mg
Fat35% DV23g
Protein58% DV29g
Carbs25% DV76g
Fiber20% DV5g
Loved it