/ / Recipe Traditional Spanish paella

Recipe Traditional Spanish paella

Ingredients:
  • Olive oil - 2 items. Spoons
  • Chicken meat - 1.4 Kilogram
  • Tiger shrimps - 150 Grams
  • Oyster - 6 pieces
  • Risa - 350 Grams
  • Chicken Broth - 1 Liter
  • Bacon - 150 Grams
  • Luka - 1 piece
  • Bulgarian pepper - 1 piece
  • Garlic - 2 Teeth
  • Paprika - 1 teaspoon
  • Cayenne pepper - 1/4 Teaspoon
  • Saffron - 1/2 Teaspoon
  • Tomatoes - 225 Grams
  • Beans - 75 Grams
  • Peas - 50 Grams
  • Salt and pepper - - To taste
Instructions

1. Pour olive oil into a frying pan and heat over medium heat. Put half of diced chicken in a frying pan and fry until the meat is slightly blanched from all sides. Put the fried chicken on a plate and brown the remaining chicken in the same way. Remove the chicken pieces from the frying pan. Leave the olive oil in a frying pan. Lightly fry the bacon in a frying pan. Cut it finely. Leave the olive oil in a frying pan. 2. Cut the Bulgarian pepper into two parts, cut the middle and seeds, cut the pepper into small pieces. Heat the olive oil in a frying pan over medium heat, add bacon, onions and peppers and fry for 8 minutes until the ingredients soften. 3. Peel and crush the garlic. Cut the tomatoes into small pieces. Add salt, pepper, garlic, tomatoes, cayenne pepper, paprika, saffron, chicken pieces and chicken broth in a frying pan. Heat the ingredients until they begin to boil, then twist the fire and cook on low heat for 12 minutes. 4. Take the chicken out of the frying pan and pour the rice into the center of the frying pan. Stir well and leave to cook on low heat for 12 minutes. 5. Cut the beans. Add it, chicken pieces, peas and tiger shrimps in paella. Cook another 20 minutes. Stir the paella every 5 minutes so that the tiger shrimps are prepared from all sides. Add liquids if necessary. Before serving, try the rice to make sure it is completely ready. If necessary, add more salt and pepper. 6. Decorate with paella with lemon cut into slices and oysters. Serve on warmed plates.

Servings: 6

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