Paella with chicken and king prawns

Name: paella with chicken and king prawns
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 chicken stock tablet less salt; 1 liter tap water; 380 g Tasty vine tomato; tube saffron; 2 medium sized onion; 2 toe garlic; 125 g chorizo sausage; 2 el peanut oil; el smoked sweet pepper; 300 g paella list or risotto list; 400 g chicken noodle strips; 225 g frozen raw and unpeeled king prawns; 300 g sweet bell pepper; 300 g frozen garden peas

Paella with chicken, king prawns, red pepper, tomatoes, peppers and parsley.

Ingredients

Directions

Put the bouillón tablets in a pan with the water and bring to the boil.
Halve the tomatoes and grate them on the cutting edge on a coarse grater. You keep the sheets, which are not used.
Put the saffron in a bowl and add 2 tbsp (4 people). Chop the onions, finely chop the garlic and cut the chorizo into slices.
Heat the oil in a paella pan, wok or skillet and fry the onion, garlic and chorizo with the paprika powder 2 min.
Add the rice and cook for 2 minutes until the grains are translucent. Add the chicken and cook for 3 minutes.
Add the tomato, saffron with stock and the rest of the stock and bring to the boil.
Turn down the heat and cook the rice for 20 minutes until done. Stir frequently.
Add the shrimp after about 16 minutes. Cut the peppers into rings and add together with the garden peas.
Bring back to the boil and cook for another 4 minutes.