Catalan paella

Name: catalan paella
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 envelope saffron threads; 4 el water; 1 large onion; 250 g Cherry tomatoes; 100 g surimi; 300 g marinated chicken fillet; 6 el traditional olive oil; 2 toe garlic; 1 dried pepper; 300 g risotto rice; 1,5 chicken broth tablet; 750 ml water; 150 g frozen garden peas freezer; 150 g boiled mussels

Delicious Spanish main course with saffron, onion, cherry tomatoes, surimi, chicken, pepper, peas and mussels. Ideal for a summer evening outside.

Ingredients

Directions

Soak the saffron threads in the hot water in a small bowl. Peel and chop the onion. Wash and halve the to. Cut the surimi into pieces. Cut the chicken fillet into pieces.
Heat 3 tbsp oil in a large pan. Fry the chicken in about 5 minutes brown and done, scoop out of the pan. Put the onion in the pan and cook for about 3 minutes. Peel the garlic and press over the pan. Crumble the pepper above and add 2 tbsp oil.
Fry the rice for a 2 min. Crumble the bouillon tablets above, add the water and bring to the boil. Add the saffron with soft water. Cook the rice uncovered for about 15 minutes on a low heat and almost dry.
After about 10 minutes, pour the peas through. In the meantime, heat the last oil in a frying pan. Fry the to al conversing for about 1 min on high heat. Stir the to, chicken, mussels and surimi through the rice. Warm the paella well.
Season with pepper and salt. Tasty with salad.