Exclusive from the famous chef: Recipe for Paella Mista Mediterranea
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250 g onions 2 pcs red peppers 350 g green peas 1.2 kg chicken breast 500 g chorizo sausage 5 cloves garlic olive oil extra virgine 2500 g rice for paella (Bomba, Calasparra) 800 g crushed canned tomatoes saffron 4 tbsp spice mix for paella 800 g tiger prawns or langoustines 800 g sepiola 800 g mussels 600 g sea fish 600 g calamari 2 handfuls finely chopped parsley ground black pepper juice of lemon root Vegetable Recipes for stock
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Famous Paella by chef Vojta Artz.
1.
(Paella pan diameter 80-90 cm)
Bone and skin the chicken thighs. Also process the fish and clean the seafood. Prepare the broth from the skin, skeletons and shells to make rice.
2.
In a large frying pan, fry in a little olive oil the chorizo cut into small pieces and the chicken thighs cut into smaller bites. Add the chopped onion and garlic and sauté for about 3-4 minutes.
3.
Add the red pepper chopped into small pieces, calamari ( tubas , squid ), paella seasoning and in a short time the rice, fry briefly and cover with half of the stock.
4.
Add saffron and crushed tomatoes and let it cook gently for 10 minutes. Add the cleaned and chopped beans, peas to the rice base and arrange the prawns, mussels, seafood , chopped fish pieces and pour over the stock. Cover and simmer ( in the oven or on a burner) until the rice is softened.
5.
Sprinkle the paella with chopped parsley and drizzle with lemon juice or serve with lemon wedges.
6.
Vojto advises: Chicken thighs can be marinated in a marinade of olive oil , lemon juice and grated zest . Let them rest for a few hours.
Throw away the clams that have not opened after cooking.
If you don’t have a spice mix for paella, make it at home with ground sweet paprika, hot paprika, Roman cumin, ground white pepper, dried garlic and saffron .
7.
Good taste. Don’t forget to listen to the great Tasty podcast, hosted by Vojto Artz >>