Paella with Saffron Oil
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chorizo
- 1 vegetable onion (s)
- 1 red pepper (s)
- 100 g carrot (s)
- 200 g vine tomato (s), ripe
- 4 clove (s) garlic
- 100 g peas, frozen
- 6 tablespoon olive oil
- 6 chicken drumstick (s)
- 1 teaspoon paprika powder, noble sweet
- 1 pinch (s) pepper
- 300 g paella rice
- 900 ml chicken stock
- 400 g mussel (s)
- 180 g shrimp (s) (Black Tier)
- 3 stalks parsley, smooth
- 1 can saffron threads (0 g)
- 1 teaspoon sea salt
Print Recipe
Pin Recipe Instructions
- Finely dice the chorizo, onion, bell pepper, carrot and vine tomatoes. Chop the garlic. Thaw the peas.
- Heat the oil in a roaster or paella pan. Fry the chicken legs in it until light brown. Season with paprika powder, salt and pepper and remove. Fry the chorizo in the frying fat. Add onion and garlic and fry for 2 minutes. Add paprika and carrot. Season with salt and pepper and fry for 5 minutes. Add tomatoes and fry for 2 minutes. Add rice and fry briefly while stirring.
- Heat the chicken stock in a saucepan. Place the chicken drumsticks on the vegetable rice. Pour in the heated stock. Bring everything to the boil and cook over medium heat for 10 minutes.
- In the meantime, chop the parsley leaves and garlic for the saffron oil. Finely grate parsley and garlic in a mortar with saffron, sea salt and olive oil.
- Wash the mussels in standing cold water. Remove open mussels. Put the mussels in the hot liquid of the paella and cook covered for 5 minutes. Remove closed mussels. Spread the prawns on the paella and cook covered for 5 minutes. Spread the peas on the paella and cook covered for another 5 minutes.
- Drizzle the saffron oil over the paella. Cover and leave to rest on the switched off hotplate for 5 minutes.
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