John Myers
Spanish Oven Paella
The perfect spanish oven paella recipe with a picture and simple step-by-step instructions.
- 250 g Raw shrimp (headless, with or without shell, frozen or fresh)
- 4 Chicken drumsticks (approx. 600 g)
- 250 g Naturally fried pork schnitzel
- 200 g Chorizo (Spanish pepper sausage)
- 300 g Beans
- 300 g Salt
- 300 g Pepper
- 250 g Cherry tomatoes
- 1 Red pepper
- 1 Onion
- 2 Garlic cloves
- 4 tablespoon Olive oil
- 300 g Paella or risotto rice
- 1 liter Chicken broth
- 0,1 g Saffron (1 jar
- 0,5 bunch Parsley
- Let the frozen shrimp thaw. Wash the legs and pat dry. Dab the schnitzel and roughly dice. Cut the sausage into slices.
- Clean and wash the beans. Steam briefly in a little boiled salt water. Quench and let it drip off. Halve tomatoes, chop the parika, onions and garlic. If necessary, cut the shrimp lengthways on the back and remove the intestines.
- Fry the sausage, chicken, schnitzel and prawns one after the other in an ovenproof pan in oil and season the chicken and schnitzel with salt and pepper as required.
- Heat the oil. Sauté onions, garlic and paprika in it and season. Briefly sauté rice and tomatoes and then stir in 1 liter of chicken stock and saffron and bring to the boil. Add the beans, meat and chicken pieces.
- Cook in a preheated oven at 200 ° C (fan oven 175 ° C) for 40 – 50 minutes until the rice has absorbed the liquid. Do not stir in between!
- Spread the prawns and sausage on the paella 5 minutes before the end of the cooking time. Roughly chop the parsley and spread on the finished paella
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