Ingredients
Seafood, meats and rice:
- Fresh seafood: 300 g of whole shrimp, 300 g of squid rings, 300 g of cleaned mussels and a few pieces of white fish.
- Poultry: 250 g of chicken cutlets, sliced into strips.
- Rice: 500 g of round rice or fragrant broken rice.
- Vegetables: 1 red pepper, 1 green pepper, 1 large onion, chopped, 3 chopped fresh tomatoes, 100 g peas.
- Spices and broth: 1 pinch of saffron or turmeric, 1 teaspoon of sweet paprika, 4 crushed garlic cloves, 1 liter of hot shellfish broth, olive oil and lemon wedges.
Preparation
- Sear meats and seafood: In a large paella pan (or large sauté pan), heat the oil. Brown the chicken strips until golden brown, remove and set aside. Then quickly sear the shrimp and squid for 3 minutes, then remove and set aside.
- Make the fragrant sofrito: In the same pan with the juices, sweat the sliced onions and peppers. Add the crushed garlic and crushed tomatoes. Leave to stew for 8 minutes over low heat until the water evaporates.
- Pearl the rice and spice: Pour the rice into the pan and stir for 2 minutes to coat each grain with the sauce. Add the saffron, paprika, salt and pepper.
- Moisten and let cook without stirring: Pour the very hot shellfish broth over the rice. Add the peas and add the chicken pieces. Bring to a boil then reduce heat to medium-low. Cook without stirring for 12 to 15 minutes.
- Add the seafood and form the socarrat: Arrange the shrimp, squid, mussels and pieces of fish harmoniously on the rice. Continue cooking for 5 to 7 minutes until the liquid is completely absorbed and the mussels open. Leave to crackle for 1 minute to obtain the characteristic crispy base.
- Rest and tasting: Cover with a clean cloth and let rest for 5 minutes off the heat before serving decorated with generous lemon wedges.