A delicious fish recipe for any occasion!
1 roast chicken 800 to 1000 g, or possibly 3 chicken legs Fish stock or possibly beef broth Peel peppers, peel tomatoes, remove seeds and quarter.
Dice garlic and onions and sauté in olive oil in a large frying pan.
Cut tenderloin into 8 pieces, halve legs, add to frying pan and sauté until golden brown.
Extinguish everything with clear soup/stock and wine.
After 20 minutes of stewing at low temperature and without lid add chopped chili, paprika, kabanossi, parsley and tomatoes.
Season with the juice of a lemon and a little salt and simmer repeatedly for 5 to 8 minutes on low heat. If too much liquid evaporates, add a little water or clear soup.
Then add the long grain rice, mix everything well and cook the long grain rice. It takes about 12 to 15 minutes.
Saffron in threads lightly melt in water and stir into the paella (simply add ground saffron and fold in).
Now remove the intestines from the halved scampi and add them.
Let everything simmer for 3 to 5 minutes and sprinkle with a little parsley and olive oil.
The paella must be juicy, the long grain rice must be able to absorb the liquid well so maybe always add a little bit of water.
Onions, chili, garlic and chicken form enough flavor, so that no further wine must be used.
Who
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