Salomon engelsmans step-by-step paella

Name: salomon engelsmans step-by-step paella
Cook time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Spanish
Ingredients: 4 romatomatics; 3 toes garlic unpeeled; 1 envelope saffron threads; 1 tablespoon paprika; 4 (corn) chicken bolts or 1 whole (free range) chicken; 150 ml mild olive oil; 1 bag giant shrimp raw and unpeeled (frozen, 500 g), thawed; 1 pot poultry feast 380 ml; 1 pot fish fond 380 ml; 250 g green beans cleaned up; 400 g risotto rice; 3 twigs fresh rosemary pouch a 15 g

A tasty Spanish recipe. The main course contains the following ingredients: poultry, roma tomatoes, garlic (unpeeled), saffron threads, paprika, (corn) chicken bolts (or 1 whole (free-range) chicken), mild olive oil, giant shrimps (raw and unpeeled (frozen, 500 g), thawed ), poultry meat (380 ml), fish stock (380 ml), green beans (cleaned), risotto rice and fresh rosemary (bag of 15 g).

Ingredients

Kitchen Stuff

aluminium foil
paella pan (Ø 35 cm)

Directions

"Grate the tomatoes. Also grate the garlic immediately. By grating a very fine sauce is created, which the paella will soon taste delicious. Throw away skins and peelings - which you can easily separate by grating. (Of course you can also choose to squeeze the garlic.) Stir in the saffron and paprika through the tomato garlic sauce. ' .
'Chop the corn chicken bolts into 3 pieces, or chop a whole corn or free-range chicken into pieces. Salt the chicken thoroughly. " .
'Heat the pan over a high heat. Preferably on a large wok burner, which can heat the paella pan evenly. If you only have a smaller wick, take care of an old-fashioned flame distributor or prepare the paella on a hot barbecue in the garden. Pour all the oil in the pan in one go. " .
'In the hot oil, fry the pieces of chicken while you're still beautiful dark brown. Spoon the shrimps in the pan and fry them until they are pink. Pour the tomato sauce with the shrimps into the pan and pour in the poultry and fish stock. Stir in the beans and pour water into the pan just below the edge (leave some space for the rice). If you can not come to long distance or self-made broth, a crumbled bouillon cube is also good. ' .
'Wait until the water boils. Then carefully spread the rice over the whole pan. From now on, it is NOT allowed to stir anymore! Keep the fire reasonably high, the moisture will bubble and slowly boil down. After 20 minutes, check that the top rice grains (bite) are cooked - the bottom ones are certain. If not, cook the paella for another 5 minutes longer. Turn off the heat, place the sprigs of rosemary on the paella and cover the pan with aluminum foil. Leave it for 10 minutes before serving. " .