Learn to prepare a pealla for two people with this easy recipe that we propose in recipes. , there are many variations. One of these variations is what we present below, it is a paella with flesh and shellfish, a mixed paella. He continues reading and points well all the ingredients because this plate of rice will help you surprise at home. A different and flavor dish, the mixed paella with chicken, pork and shellfish will turn your favorite rice dish. Lets cook!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make mixed paella with chicken, pork and shellfish: |
| ¼ chicken 100 grams of lean pork 1 pinch of saffron 3 green beans (of can) 3 pieces of bell pepper 4 fresh prawns 4 prawns 4 mussels 2 fillets of sole 1 sepia (small) |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make mixed paella with chicken, pork and shellfish:
1. To prepare the bottom of the mixed paella we heat 4 tablespoons of oil in a pan over low heat and fry the chicken along with the chopped pork. Keep cooking for 5-10 minutes to seal well everywhere.
2. Next, add half garlic along with the onion, both peeled and cut finely. Remove and continue with the sauce 5 more minutes.
3. Sazonar with salt, paprika and pepper and continue with cooking for a few seconds. Then, throw the tomato peeled and chopped very small to continue frying another 5 minutes. Passed this time, remove from heat and reserve.
4. To cook the rice, use a two handle paellera that always has a capacity for more amount than the number of diners. Taking this into account, we begin by heating the two remaining tablespoons on slow heat. Throw the sepia clean and cut to medium pieces.
5. After a couple of minutes, we add the rice in the paellera along with the saffron or the dye. We mix everything well with the oil and then incorporate the background we had previously prepared.
6. At this point we must add boiling water until it covers the rice completely and all plane remains. The amount of water will depend on the size of the paellera, the important thing is that it completely covers the content, protruding half a centimeter, more or less.
7. Upload the flame and wait for about 8 minutes to pass, then place the prawns, prawns and mussels on top. The mussels must be cooked, preferably steamed. You can only throw the meat or leave them with half a peel for decoration.
Trick: If you put the mussels with shell, you must put them with the meat down.
8. Follow and incorporate the rest of the ingredients, the fillets of sole, the beans and the peppers cut into strips.I the surface. Try salt and correct the seasoning if necessary.
9. While we continue with the cooking of the mixed paella, we make a minced garlic and parsley with a tablespoon of broth. We mix it well and turn it over the paella, well scattered.
10. Total cooking time is about 18 minutes. When the rice is cooked, we remove from the heat and let stand a few minutes before serving.
Trick: Do not wait for the paella to get perfectly, but with a little practice they will get it.
11. This mixed paella with chicken, pork and shellfish is a super complete dish that does not need any garrison, although we recommend combining it with a rich traditional César salad as first dish or some bread with tomato.
