Polder paella

Name: polder paella
Total time: 20 min
Yield: 4
Ingredients: 2 liter chicken bouillon; 1 tablespoon turmeric; 400 gram White rice; 3 tablespoon sunflower oil; 440 gram chicken fillet; 3 toes garlic; 1 paprika; 80 gram farmer's sausage; 3 pomodori tomatoes; 200 gram crayfish; 6 bunch onions

Ingredients

2 liter chicken bouillon
1 tablespoon turmeric
400 gram White rice
3 tablespoon sunflower oil
440 gram chicken fillet
3 toes garlic

1 paprika
80 gram farmer's sausage
3 pomodori tomatoes
200 gram crayfish
6 bunch onions

Directions

Heat the stock with the turmeric in a pan, boil the rice in the stock as indicated on the package and allow to stand out well.
Cut the chicken fillet into small cubes.
Finely chop the garlic and onion and cut the peppers, pork sausage and pomodori tomatoes into small cubes.
Heat a large frying pan or frying pan over a high heat and add the oil.
Fry the chicken for 4 to 5 minutes, then add the garlic, paprika, onion and sausage.
Season with salt.
Lower the heat and add the rice.
Cut the spring onions into rings.
Now add the tomato, three-fourths of the crayfish and three-fourths of the spring onions.
Mix carefully.
Serve in warm deep plates and garnish with the remaining spring onions and crayfish.