La paella perfecta en una sola sartén

Ingredientes

• 300 g chicken, cut into pieces
• 150 g chorizo, sliced
• 200 g shrimp
• 500 g mussels
• 1 red and 1 yellow bell pepper
• 1 large onion
• 3 garlic cloves
• 1 can diced tomatoes (400 g)
• 300 g paella rice (bomba or calasparra)
• 750 ml chicken stock
• Saffron threads
• 1 tsp paprika powder
• Olive oil, salt, pepper
• Lemon wedges

Preparación

1. 1

   Preparation: Heat the paella pan (e.g., Blackwell Paellapan Plaatstaal ø 34 cm) over medium heat and warm the olive oil.Meat & Sausage: Brown the chicken pieces all over until golden. Add the chorizo slices and fry briefly. Remove both from the pan and set aside.Vegetables: Sauté the onion and garlic until translucent. Add the bell peppers and diced tomatoes and let simmer for a few minutes.Rice: Stir in the paella rice until the grains glisten in the sauce.Broth & Spices: Pour in the hot stock and add saffron and paprika powder. Season to taste and return the chicken and chorizo to the pan.Cooking: Let the rice cook gently for 18–20 min without stirring so a crispy crust (socarrat) forms.Seafood: Add the shrimp and mussels after 10 minutes. Cover loosely and cook until the mussels have opened and the shrimp are pink.Finishing: Remove the pan from the heat, cover with a tea towel and let rest for 5 min.Serving: Serve with lemon wedges and eat straight from the pan.