Homemade Paella with Shrimp, Chorizo and Chicken
with pan con tomate | 4 servings
NPD copy from content wil be added later
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
1 piece
Garlic
2 piece
Roma tomato
2 piece
Red onion
2 piece
Carrot
2 piece
Bell pepper
3 teaspoon
Ground turmeric
3 teaspoon
Smoked paprika
2
Tomato paste
300 g
Risotto rice
2 piece
Lemon
240 g
Shrimp
(Contains: Schaaldieren)
120 g
Diced chorizo
(Contains: Melk (inclusief lactose))
100 g
Pre-cut green beans
200 g
Chicken thigh strips
Not included in your delivery
1 tablespoon
Extra virgin olive oil
1000 milliliters
Low sodium vegetable stock
4 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Finely chop the onion.
- Chop the carrot into crescents. Slice the bell pepper.
- Prepare the stock.
- Heat half of the olive oil in a large wok or deep frying pan with a lid over medium-high heat.
- Add the onion and carrot and fry for 2 - 3 minutes.
- Add the bell pepper, turmeric, and ground paprika and fry for another 2 - 3 minutes.
- Stir in the tomato paste and fry for a further 1 - 2 minutes.
- Add the rice and 800ml of stock to the pan and bring to a boil.
- Cover and cook the rice for 20 - 25 minutes while stirring regularly.
- Meanwhile, pat the shrimp dry with kitchen paper.
- Add the rest of the olive oil to a frying pan over high heat and fry the chicken, chorizo, shrimp and green beans for 3 - 5 minutes.
- Halve the baguettes and drizzle with the extra virgin olive oil. Bake for 8 - 10 minutes in the oven.
- Meanwhile, finely chop the tomato and peel the garlic.
- Remove the baguettes from the oven and rub the garlic over the baguette halves.
- Top with the chopped tomato and season with salt and pepper.
- Remove the lid from the deep frying pan and add the rest of the stock to the rice, as well as the shrimp, chicken, chorizo and green beans.
- Stir together and let simmer for 3 - 5 minutes. Season with salt and pepper.
- Meanwhile, cut the lemon into wedges.
- Serve the paella on four plates with the pan con tomate on the side.
- Garnish with the lemon wedges.
