Name: Homemade Paella with Shrimp, Chorizo and Chicken with pan con tomate | 4 servings
Total time: 1 h
Yield: 2
Cuisine: Spanish
Ingredients: White demi-baguette; 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; 120 g Diced chorizo; 100 g Pre-cut green beans; 200 g Chicken thigh strips; 1 tablespoon Extra virgin olive oil; 1000 milliliters Low sodium vegetable stock; 4 tablespoon Olive oil; to taste Salt and pepper

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Recipes

Homemade Paella with Shrimp, Chorizo and Chicken

with pan con tomate | 4 servings

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Tags:

Recipe

Allergens:

Tarwe

•Gluten

•Rogge

•Schaaldieren

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time1 hour

DifficultyEasy

Ingredients

/ Serving 2 people

White demi-baguette

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

Tomato paste

300 g

Risotto rice

2 piece

Lemon

240 g

Shrimp

120 g

Diced chorizo

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

Energy (kJ)7677 kJ

Calories1835 kcal

Fat64.6 g

Saturated Fat15.7 g

Carbohydrate230.4 g

Sugar35.7 g

Dietary Fiber33.2 g

Protein77.4 g

Salt6.3 g

Potassium242.5 mg

Calcium64 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large wok or sautépan with lid

•Tall-Sided Pan

•Paper Towel

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.