After traveling to Italy, I just fell in love with paella. This delicious seafood dish is great for filling and does not leave heaviness in the stomach. I made some changes to the original recipe and continue to cook this dish already in my homeland.
It is necessary
- - 450 grams of chicken fillet,
- - 300 grams of rice,
- - 600 grams of seafood cocktail,
- - 1 large onion,
- - 3 cloves of garlic,
- - 100 grams of olive oil,
- - 1 bell pepper,
- - 3 tomatoes,
- - 1 liter of water,
- - 100 grams of green peas,
- - 100 grams of green beans,
- - 100 grams of large shrimp.
Instructions
Step 1
Pour chicken fillet with water and cook for about an hour. Remove the fillet from the broth, cut into small pieces, place in a large skillet and fry in olive oil.
Step 2
Peel the garlic and onion, rinse and chop finely. Scald the tomatoes, peel and cut into cubes. Cut the bell pepper into thin strips.
Step 3
Add garlic, onions, tomatoes and bell peppers to the pan to the chicken fillet. Fry until golden brown, stirring constantly.
Step 4
Rinse the rice several times under cold water and add to the pan. Pour the chicken broth into a skillet and cook for 20 minutes after boiling.
Step 5
Defrost the seafood cocktail and pour over with boiling water. Rinse the beans and chop finely. Drain the liquid from the green peas.
Step 6
Add seafood, green peas and chopped beans to the rice with chicken and vegetables. Stir lightly and cook for 10 minutes. If the broth is completely boiled away, add a little water.
Step 7
Boil the shrimps, peel and place on top of the dish. Cook the paella for another 2-3 minutes. Serve warm.
