Homemade paella with chicken and seafood
Spanish saffron rice with chicken, shrimp, mussels and smoked paprika.
4372 kcal · Protein: 338.8 g · Fat: 197.6 g · Carbs: 306.7 g · 50 min · Servings: 1
Ingredients
- basmati rice – 300 g
- chicken thigh (fillet) – 350 g
- shrimp – 250 g
- Mussels – 300 g
- bell pepper – 180 g
- tomatoes – 250 g
- Concentrated chicken broth – 750 ml
- garlic – 10 g
- smoked paprika – 4 g
- Saffron – pinch
- refined oil – 30 ml
- Salt – to taste
Instructions
- Fry the chicken in oil in a wide frying pan.
- Add pepper and garlic.
- Add tomatoes and paprika.
- Pour in the rice and spread it in an even layer.
- Pour in the hot broth with saffron. Do not stir the rice after this.
- Towards the end, add shrimp and mussels. Cook until fully cooked, salt to taste.
- Leave for 5–10 minutes before serving.