- Arborio rice 300 g
- Chicken fillet 300 g
- Shrimp (peeled) 400 g
- Broth (vegetable or chicken) 1 liter
- Bulgarian pepper 1 pc.
- Onion 1 pc.
- Tomatoes 2 pcs.
- Zucchini (small) 1 pc.
- 2 cloves of garlic
- Tomato paste 1 tbsp
- Vegetable oil 4 tbsp
- Smoked sweet pepper 1 tsp without slide
- Paprika 1/2 1/2 tsp
- Black pepper to taste
- Salt to taste
- Main Ingredients Chicken
- Serving 4-6
frying pan, lid, spatula, spoon, soup ladle
Step 1: prepare the ingredients.
Slice the onion into small cubes. Cut the garlic into thin slices. Tomatoes can optionally be peeled, or immediately cut in half, remove seeds with a spoon, and crumble the flesh into a cube. Cut zucchini and bell pepper into cubes.
Chicken fillet cut into slices about 1 / 2-1 centimeters.
Step 2: fry the chicken.
Heat the oil in a pan and fry the chicken in it until the meat changes color. Do not forget to stir.
Step 3: add the vegetables.
Add all the vegetables and garlic to the chicken. Salt and cook, stirring frequently, for 5 minutes.
Step 4: add the broth.
In the broth, dilute the tomato paste, add the paprika (hot and smoked) and pour the broth into the pan. Add washed rice. Stir everything thoroughly and cook over low heat for about 10 minutesstirring occasionally.
Step 5: add the shrimp.
Put the shrimp on top beautifully so that the finished paella looks as appetizing as possible.
Close the lid and cook over low heat yet 10 minutes. Mixing is no longer necessary.
Step 6: Serve the paella with chicken and shrimp.
Sprinkle the cooked paella with freshly ground black pepper and parsley. Serve hot right in the pan.
Enjoy your meal!