Summary

Ingredients

• 150 g chicken breast fillet (s)
• 100 g chorizo, alternatively Cabanossi
• 1 onion (s)
• 2 medium tomato (s)
• 2 red pepper (s)
• 1 small Can (s) peas (40 g)
• 3 clove (s) garlic
• 3 tablespoon olive oil
• 150 g seafood (Frutti di Mare), frozen, ood quality
• 1 chilli pepper (s)
• salt and pepper
• 130 g rice
• liter ⅛ white wine
• 0.25 liter ¼ vegetable stock
• 1 tablespoon turmeric, approx.

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Instructions

1. Preheat the oven to 210 ° C fan-assisted air.
2. Wash the chicken breast and cut into pieces about 2 cm in size. Cut the chorizo into slices and halve them again. Clean the onion, tomatoes and peppers and cut into small pieces. Peel and chop garlic.
3. Heat olive oil in a non-stick pan and fry the chicken until crispy, season with salt and pepper. Add onions and fry until translucent. Then add the seafood and fry, also add the garlic and chorizo to the pan. Now add the vegetables and let them fry briefly. Season with chilli, pepper and salt. Add the raw rice, let it stew briefly and deglaze with the white wine. Mix the vegetable stock with turmeric (approx. 1 tablespoon), add and simmer for approx. 10 minutes.
4. Put the mixture in a paella pan (if you don`t have a paella pan, you can put everything in an ovenproof dish), cover with aluminum foil and place in the hot oven on the middle shelf for about 30 minutes.
5. Then remove the foil and bake for another 10 minutes. Make sure there is not too much liquid in the mold. The paella shouldn`t be too dry either - otherwise add more stock if the rice is still too firm to the bite.
6. Tip: Sometimes I also add some pork fillet to the paella. Depending on the season, other vegetables can also be added - there are no limits to your imagination.
7. I originally got this recipe from a Spanish friend - it`s relatively easy to prepare and super delicious!