Sweet rice + Spanish paella
Ingredients
- Crocus 15 flowers, crushed
- Debone the large chicken legs and cut into small pieces 1 piece
- Prawns, peeled 5-6 pieces
- Through drawing, wheel cutting 1 piece
- Sausage, peeled and chopped 2 pieces
- Garlic, minced 2 cloves
- Salt, black pepper Appropriate amount
- Olive oil Appropriate amount
- Hungarian paprika PAPRIKA 1 tsp
- Small tomatoes, cut in half 10 pieces
- Chopped onions 100g
- Chicken stock is about 3 times the weight of rice 1000CC
- rice 2 cups
- Red bell pepper slices Half
- Clam Some
Steps
1. Soak saffron in 50CC hot water for at least 15 minutes
2. Marinate the chicken and shrimp with salt and pepper
3. Heat the olive oil in a frying pan and fry the chicken, shrimp, and sausage until cooked through.
4. Remove the shrimp and translucent and set aside. Add onions and tomatoes, garlic, and Hungarian paprika in the same pot, sauté until the onions become soft.
5. Add rice and red bell pepper
6. Pour in the saffron and boiling chicken stock, turn to high heat and bring to a boil.
7. Add salt and pepper to taste, stop stirring, maintain high heat, and let the rice absorb the soup until a small amount of soup is left, which will take about 12-15 minutes.
8. Turn to low heat, add shrimps and clams, do not stir. Wait until the clams open, about 5-10 minutes
9. Turn to high heat for another 1-2 minutes to produce crispy rice.
10. Turn off the heat, cover the pot with a lid or tin foil, and let it sit for 5 minutes
11. Let it rest before serving.
12. Although this paella takes a little longer to cook than stewed rice, it is also moist but not dry and delicious.
