John Myers
Paella La Madre
The perfect paella la madre recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 2 piece Red pepper
- 2 piece Garlic cloves
- 14 piece King prawns
- 500 g Squid Sepia
- 250 g Rice
- 1,25 liter Chicken stock
- Saffron threads
- 200 g Peas
- 6 tablespoon Olive oil
- 2 piece Onions
- 500 g Fresh mussels
- 3 piece Lemons
- Wine
- Salt and pepper
- Spices to taste
- Dice the ingredients, the meat slightly larger than the vegetables, and then heat the olive oil in the large paella pan. Fry the chicken first, then add the onions, garlic and paprika and fry until the onions are translucent.
- Tilt the rice over it, fry it briefly, and then gradually add the warmed stock. Now add the saffron powder. While the paella is slowly simmering and the rice is cooking, simmer the mussels in a little wine with salt and garlic until they have all risen (discard the closed ones).
- Cut the squid tubes into fine rings and fry them, as well as the prawns. After about 40 minutes the rice is cooked and you can add and stir all the other ingredients except mussels and prawns.
- Finally, the mussels and prawns will drape on top of the rice as well as some lemon wedges.
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