Kitchen appliances and utensils: deep frying pan, hob, kitchen spatula, cutting board, knife, stewpan, bowls.
Ingredients
| Product | amount |
| Lemon | 1 PC. |
| Shrimp | 200 g |
| Salt | taste |
| Ground black pepper | taste |
| Tomatoes | 2 pcs. |
| Saffron | 1 pinch |
| Garlic | 3-4 cloves |
| Round grain rice | 300 g |
| Chicken fillet | 500 g |
| chicken broth | 1 liter |
| Sweet pepper | 1 PC. |
| Green peas | 100 g |
| Onion | 1 PC. |
| Dry white wine | 200 ml |
| Olive oil | 100 ml |
| Peppercorns | 6-7 pcs. |
Step cooking
- Prepare the broth in advance and peel the shrimp. Rinse a half kilogram of chicken under running water, cut off the fat and film and cut into small pieces.
- Heat 100 ml of olive oil in a deep frying pan until hot, toss the chicken there.
- Peel the onion and 4 cloves of garlic, then chop them finely.
- Add onions to the pan, fry for a couple of minutes.
- After the onion is soft, add chopped garlic and 300 grams of round rice in a dry form (preferably washed beforehand). Fry for three minutes.
- Peel one sweet pepper from the core and seeds, finely chop in strips. Cut a couple of tomatoes into small cubes. Add pepper and tomatoes to rice and filet. Simmer over medium heat for another 1-2 minutes, constantly stirring the contents of the pan.
- In a separate saucepan, heat 1 liter of chicken stock and add a pinch of saffron to it.
- Pour rice with this liquid. Salt, pepper and add a few peas of black pepper.
- Cook over low heat for 10 minutes without a lid. When the broth has evaporated, you need to add about 150-200 ml of white dry wine.
- Then add 100 g of green peas (frozen or canned) and 200 g of pre-cleaned shrimp. Stir all the ingredients.
- Cover the pan with a lid and cook until 3-4 minutes on low heat. At the very end, sprinkle all the juice with half a lemon.
- Incredibly fragrant, spicy, delicious paella with shrimp is ready. The taste was rich, expressive, moderately sharp and in some places with acidity. At the same time, the whole bouquet of aromas and aftertaste is not revealed immediately, which makes the dish even more mysterious. Enjoy your meal!
Ways to feed and decorate
The traditional way is to serve Spanish paella with pink Catalan or Valencian wine, however, in the absence of these types, you can use those that are in the house. Still pink or white dry is preferred. The dish is served hot, that is, immediately from the stove. Serve the paella in plates and treat your loved ones and friends.
Video recipe
This short but very capacious video tells about such a national dish in Spain as paella. You will also see the whole cooking process, starting with the preparation of products and ending with a tasting from the author.
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