Paula's Paella

Ingredients for 2 servings:

• 150 g chicken breast fillet(s)
• 100 g chorizo, alternatively Cabanossi
• 1 onion(s)
• 2 m.-large tomato(s)
• 2 bell peppers, red
• 1 small can of peas (140 g)
• 3 garlic cloves
• 3 tbsp olive oil
• 150 g seafood (Frutti di Mare), frozen, good quality
• 1 chili pepper(s)
• salt and pepper
• 130 g rice
• ⅛ liter white wine
• ¼ liter vegetable broth
• 1 tbsp turmeric, approx.

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

super tasty and easy to prepare

Preheat the oven to 210°C fan/convection oven. Wash the chicken breast and cut into approximately 2 cm pieces. Slice the chorizo, then halve these again. Clean the onion, tomatoes, and bell peppers and chop them into small pieces. Peel and chop the garlic. Heat olive oil in a non-stick pan and fry the chicken until crispy, seasoning with salt and pepper. Add the onions and fry until translucent. Then add the seafood and fry, then add the garlic and chorizo ​​to the pan. Add the vegetables and fry briefly. Season with chili, pepper, and salt. Add the raw rice, simmer briefly, and deglaze with the white wine. Mix the vegetable stock with the turmeric (about 1 tbsp), pour in, and simmer for about 10 minutes. Pour the mixture into a paella pan (if you don’t have one, you can pour everything into an ovenproof dish), cover with aluminum foil, and place on the middle rack of a hot oven for about 30 minutes. Then remove the foil and bake for another 10 minutes. Make sure there isn’t too much liquid in the dish. The paella shouldn’t be too dry either—otherwise, add more stock if the rice is still too firm to the bite. Tip: I sometimes add some pork fillet to the paella. Depending on the season, you can add other vegetables—the sky’s the limit. I originally got this recipe from a Spanish friend—it’s relatively easy to make and super delicious!