Fresh, Cooking Recipe Seafood and Chicken Paella Very Delicious

Fast making ultimate Seafood and Chicken Paella easy, yummy, practical.

21 ingredients, 13 steps, cooking Seafood and Chicken Paella

How are you my mother, now you can make recipe Seafood and Chicken Paella with 21 ingredients and 13 steps. Next this is how to cook, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 13 stages of easy cooking Seafood and Chicken Paella.

Ingredients for Seafood and Chicken Paella

1. Prepare 28 grams : butter.
2. You need 3 tbsp : olive oil.
3. It’s 4 : chicken breasts cut into bite size pieces.
4. You need 200 grams : chorizo cut into thin slices.
5. It’s 1/4 tsp : saffron strands.
6. You need 1 large : onion finely chopped.
7. It’s 6 clove : garlic peeled and finely chopped.
8. You need 1 : green pepper diced.
9. You need 1 : red pepper diced.
10. It’s 3/4 cup : paella rice.
11. Prepare 1/2 tsp : thyme leaf.
12. Prepare 946 ml : chicken stock.
13. Prepare 1 cup : dry white wine.
14. Prepare 4 large : tomatoes de-seeded and diced.
15. You need 1 tsp : chilli flakes or 1 chilli finely chopped.
16. Prepare 1/2 tsp : paprika.
17. It’s 1 cup : peas.
18. You need 6 large : king prawns.
19. You need 350 grams : prawns.
20. Prepare 300 grams : squid cut into bite sized pieces.
21. You need 1/2 kg : mussels.

If all cooking materials Seafood and Chicken Paella it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Seafood and Chicken Paella

1. Heat half the olive oil and butter in a large flat bottom pan over medium heat. Get another pan ready for your seafood for later, and a pan with a tight fitting lid for your mussels for later.
   
2. Fry chicken breasts for a couple of minutes to seal the meat and then remove from pan and set aside.
   
3. Fry chorizo until slightly crisp. Get your hot chicken stock ready and add saffron to the stock.
   
4. Add onions and 5 cloves of garlic and fry until soft.
   
5. Add thyme, chilli flakes and rice. Stir until rice is coated with oil. Turn down heat if rice starts to stick to the bottom of the pan.
   
6. Add paprika and 3/4 cup of wine. The rest of the wine you will use for the mussels later.
   
7. When wine starts to bubble add the part cooked chicken and about 1 and 1/2 pints of chicken stock. Add tomatoes, peppers and peas. Turn down heat and cook for about 10 minutes. Don't take your eye of the pan because this rice is like a sponge. If it sticks or feels to thick add a little more stock. If is to thin it will reduce down so don't panic.
   
8. Now is the time to put the cat out. Heat rest of oil and garlic and butter in your other pan. Fry king prawns over a medium heat for about 1 minute each side. Add to paella. Try to keep some oil you have a little more to do.
   
9. Put mussels into remaining pan with the rest of the wine and cook over a moderate to high heat for about 5 minutes. Keep lid on pan as the steam will cook the mussels. Give the pan a shake every minute or so. when mussels are open remove from heat but leave in pan. Discard any mussels that are not open.
   
10. While the mussels are cooking fry prawns for about 1 minute. Add to paella.
    
11. Now add squid to pan for no more than 1 minute and add to paella.
    
12. Add mussels to paella. Mix them in or decoarate the pan with them (see photo).
    
13. Lemon and parsley to garnish. Let the cat in and enjoy.
    
14. Finish and Enjoy.

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