Description
Why almost? Because I departed from the original recipe by Victoria Serra is from her book "Spanish cuisine ". If someone will be interested in the original photo it will be the end. Honestly, when I was going to do, there were many doubts about the combination of meat and seafood. In my understanding before, well, no they didn't fit. To my delight, paella was so delicious that the youngest child chose her, not stewed potatoes, which he loves.
Ingredients
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Figure
300 g
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Chicken
400 g
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Pork
100 g
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Beef
200 g
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Squid
100 g
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Shrimp
100 g
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Onion
1 piece
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Tomato
1 piece
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Green peas
4 Tbsp
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Water
300 ml
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Garlic
3 tooth
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Salt
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Saffron
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Vegetable oil
4 Tbsp
Cooking
Ingredients.
Chicken cut into small pieces. In a pan heat 2 tbsp oil and fry in it the chicken about 10 minutes (until soft ). Then add chopped cubes of pork and beef. Squid strips. Add everything to the chicken. Cover and simmer over low heat for 10 min.
Add the finely sliced onions and sliced, peeled tomatoes. Cook over low heat without cover 10 minutes. Remove the pan from the fire.
Take spaccavento for paella or large sturdy. I took the iron, pour the remaining oil. Put on the fire and as soon as the oil starts to sizzle put in it washed rice from "Mistral". Fry stirring until Golden. Put to him the contents of another pan, peas, shrimp, grated garlic and saffron. Stir and pour boiling water.
Cover and simmer for about 15 min. Remove from heat and let stand for 5 min.
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