Description
This paella I cooked based on a recipe from chef Fernando Mallcore. Of course, at first alarmed the combination in one dish of fish, seafood and chicken, but it was very tasty!
Ingredients
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Figure
300 g
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Broth
550 ml
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Olive oil
100 ml
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Pork neck
50 g
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Chicken fillet
300 g
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Squid
150 g
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Halibut
200 g
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Shrimp
400 g
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Garlic
2 tooth
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Onion
0.5 piece
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Tomato
1 piece
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Pepper
1 piece
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Parsley
30 g
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Lemon
1 piece
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Saffron
0.25 tsp
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Salt
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Black pepper
Cooking
To prepare paella in a special pan with a wide bottom so the rice was distributed on the bottom of the thin layer for even heat distribution and the heat source should cover the entire bottom of the pan. Unfortunately, this dish I have, so I cooked the paella on the stove in a thick-walled pan. In the recipe the chef used mussels, but in my family we don't eat them, so I increased the amount of shrimp and squid. Clean my squid, my fillet of sole, chicken. Syrokopchenye pork neck and squid cut into small squares, halibut fillet and chicken fillet cut into cubes.
Onions cleaned and my sweet pepper cleaned of seeds and partitions, mine. Onion cut into rings and peppers into small strips.
Tomatoes pour over boiling water, remove the skins.
Remove the tomato seeds.
In the bowl of a blender cut the parsley (leave a little parsley to decorate the finished dish), add peeled garlic, saffron, salt. Was crushed all the ingredients with a blender.
Fry the ingredients for paella on two pans. At one olive oil and slightly fry the onion.
Add tomatoes.
Stir fry vegetables until soft.
In another pan in olive oil slightly fry first the pork neck syrokopchenye, shift it on a large plate.
Then in the same pan fry chicken, a little salted.
Followed by roasted fillet of halibut (fish fry for about 2 minutes).
Squid stir fry not more than 2 minutes.
For this paella I used to take Royal unpeeled headless prawns. They need to pre-thaw.
Fried shrimps and squid, not more than 2 minutes until light pink.
Shrimp shift to the other roasted ingredients.
A little roasted bell peppers.
In a large thick-walled pan, combine all the roasted ingredients - squid, chicken fillet, halibut fillet, neck of pork, shrimp, peppers, onions and tomatoes and garlic-shafranovo mixture. Percha and salt to taste (we must remember that we are a little salted chicken, and garlic-saffron mixture also contains salt).
All the ingredients are mixed well.
For paella, I took Arborio rice company Mistral.
Add to the pan the rice, sprinkled with juice of half a lemon, shake the pan, stir fry the ingredients over high heat for about 2-3 minutes.
Pour into the pan of hot chicken and fish broth, bring to a boil. Then cover the pan with a lid and cook the paella over medium heat for about 20 minutes, not stirring. The pan is removed from the heat, vigorously stirred the paella, cover with a towel or cover with foil and give to stand for about 10-15 minutes. Serve paella on a large platter, garnish with parsley and lemon wedges. Bon appétit!
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