You will need
- Mussels – 100-200 grams;
- squid – 300 g;
- shrimp – 200 grams;
- chicken fillet – 300 grams;
- Baja rice for paella – 350 grams;
- tomatoes – 1-2pieces;
- green beans – 200 grams;
- Bulgarian pepper – 1 piece;
- onions – 2-3 pieces;
- olive oil – 1 glass;
- dry white wine – 1 Cup;
- broth (chicken or fish) – 0,5-1 liter;
- ground saffron – 1 teaspoon Channa;
- ground paprika – 1 teaspoon Channa;
- garlic – 1-3 cloves;
- ground black pepper
- parsley – to taste;
- lemon or lime – 1-2 pieces.
For cooking paella need a special pan called paellera. It can replace a wide, shallow pan with a thick bottom. It is better to take iron.
For paella you need to take fresh seafood. If you use frozen, before cooking they should be thawed at room temperature and drain the liquid.
Onion cut into half rings, finely chop the garlic. Pour into the pan half a Cup of olive oil, heat. Add to warmed oil half of the onion and garlic. Fry gently for 1-2 minutes.
Add to the pan the mussels, pour them wine and a Cup of broth. Cook for 3-5 minutes. Then pour the broth with the mussels in a Cup and set aside.
Slice the chicken fillets in large chunks. In a pan, pour most of the remaining olive oil. Fry the chicken pieces until Golden brown.
Add to the pan the saffron, remaining onion and garlic. Salt. Simmer for 3-5 minutes.
Of peppers remove the core and cut into large strips. Add to the pan along with the beans. Fry for 1-2 minutes.
Tomatoes pour over boiling water and remove them with sandpaper. Finely cut into cubes and add to the pan, mix well. If fresh tomato is not available, use tomato paste.
Add to the pan washed rice and fill it with liquid from the mussels and part of the broth. Rice needs to go under water to a depth of 1 finger. Simmer the rice for 20-25 minutes. It is necessary that the liquid is absorbed into the rice.
At this time, remove skin squid, cut them large pieces (3x2 cm) or rings. Shrimp clear from the shell. Sauté the seafood in olive oil for 2-3 minutes.
To put on top of rice, mussels, shrimp and calamari, season with spices and decorate with slices of lemon.
Serve paella at the table in the pan. Bon appetit.