Richly filled paella

Name: richly filled paella
Cook time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Spanish
Ingredients: 250 g chorizo sausage; 500 g chicken breast; 2 Red pepper; 1 onion; 500 g deep frozen freshwater giant shrimp; 2 el traditional olive oil; 400 g tomato cubes look; 200 g fresh peas or frozen; g saffron; 500 g risotto rice; 1,5 liter chicken broth from tablet

Spanish paella with king prawns, chicken breast and chorizo.

Ingredients

Kitchen Stuff

1 paella pan

Directions

Cut the chorizo and bell pepper into cubes. Cut the chicken fillet into coarse pieces and coarsely chop the onion.
Fry the chorizo cubes on a low heat until crisp and the fat is distributed over the pan base. Spoon the chorizo on a plate.
Fry the pieces of chicken and then the king prawns in the fat over medium heat. Put them on a plate.
Scoop the onion and peppers through the shortening, add the olive oil if necessary, and cook gently in 5-10 minutes.
Stir in the tomato cubes with the liquid, peas, saffron and rice. Heat everything while stirring for 3-4 minutes and then add warm chicken broth.
Stir well and allow the paella to cook over a gentle heat for 25 minutes, regularly. Meanwhile, peel the shrimps.
Scoop the chorizo through the rice and place the pieces of chicken and shrimp in between. Season the paella to taste with pepper and salt.
Heat the rice for another 5 minutes.