Paella

Directions

1. Prepare the chicken and shrimp: thaw, rinse, and pat them dry. ≈ 2 min
2. Grill the peppers: ⏱ ≈ 10 min
3. Remove the flesh, cut it into 5-6 pieces, and place them, skin-side up, on parchment paper in a preheated oven at 200 degrees until the flesh is cooked through. ⏱ ≈ 10 min
4. Remove the skin, then cut the flesh into smaller pieces. ≈ 8 min
5. You can do this on a regular stovetop. ≈ 3 min
6. Cut the tomatoes in half and pierce them with a fork, then plunge them into boiling water, remove the skins with a knife, and finally chop the tomatoes into small pieces and mix them with chopped garlic and onion. ⏱ ≈ 10 min
7. Please come back in a few minutes. ≈ 3 min
8. This step can also be performed on a standard stovetop. ≈ 3 min
9. Prepare the paella: ≈ 3 min
10. Cover the bottom of the paella pan with a thin layer of salt. ≈ 3 min
11. Pour the approximately half of the oil paint medium into the pan, spread it evenly over the entire surface, and heat it over medium heat (using both heat sources). ⏱ ≈ 7 min
12. Add the chicken pieces, which have been thoroughly washed and dried. ≈ 3 min
13. Keep your skin healthy. ≈ 3 min
14. Keep them moving by constantly stirring them. ⏱ ≈ 7 min
15. Use pliers for this. ≈ 3 min
16. Season lightly. ≈ 2 min
17. Create a hole in the center of the dough, place the tomato puree inside, and spread it evenly over the entire surface. ≈ 3 min
18. Sprinkle with paprika and turmeric. ≈ 2 min
19. Pour the water to the brim and increase the heat until the water begins to boil. ⏱ ≈ 10 min
20. Next, add the chicken broth and reduce the heat. ⏱ ≈ 10 min
21. Let it simmer for 45 to 50 minutes. ⏱ 50 min
22. A few minutes before the end of cooking, remove 1 liter of the broth, which can be used later in the preparation! ⏱ ≈ 10 min
23. Taste and adjust the spices as needed. ≈ 2 min
24. Add the saffron and create a diagonal line through the rice. ≈ 3 min
25. Next, pour evenly distribute the rice, spread it in a single row along this line. ≈ 3 min
26. The broth should reach halfway up the rice grains. ⏱ ≈ 10 min
27. Next, distribute the rice evenly in the pan. ⏱ ≈ 7 min
28. Once the rice is distributed, do not stir the pan. ⏱ ≈ 7 min
29. Add the green beans and broad beans, and increase the heat slightly for about 10 minutes. ⏱ 10 min
30. Reduce the temperature by about 10 to 20 minutes, or until the rice is cooked. ⏱ 20 min
31. If you notice that the rice needs more liquid, add more water or broth that you previously removed, or reduce the temperature to the lowest setting (see cooking tips below). ⏱ ≈ 10 min
32. Add fresh or dried rosemary sprigs on top. ≈ 3 min
33. When the paella is almost ready, you can add the pre-cooked shrimp (preferably with their shells). ≈ 3 min
34. Next, cover the paella with napkins or some newspapers and let it rest for about 5 to 10 minutes. ⏱ 10 min
35. Decorate with lemon wedges and roasted peppers. ≈ 2 min
36. Once the rice has been distributed, it is important to stir it as little as possible in the paella. ≈ 4 min
37. If the rice appears cooked, but there is still a lot of liquid, you can increase the temperature to the maximum to try to reduce the liquid quickly. ⏱ ≈ 10 min
38. Be careful not to burn it completely. ≈ 3 min
39. If the rice is still hard and firm, and there is almost no liquid left, reduce the temperature to the lowest setting. ⏱ ≈ 10 min
40. If the rice is still not cooked, turn off the heat and cover the paella with a lid (a lid that prevents steam from escaping) and let it rest for a few minutes. ⏱ ≈ 20 min
41. Do not add any more water; this would dilute the flavor and could even make the problem worse. ≈ 3 min
42. An important point to remember is not to mix everything together in the paella. ≈ 4 min
43. The “mixed” paella, which combines seafood, poultry, and meat-based ingredients, is actually a product designed for tourists. ≈ 3 min
44. Classic paellas are typically divided into sections for “fish/seafood” and “meat/poultry”. ≈ 3 min