Spanish culinary specialty.

Beautiful Spain… the land of Picasso, flamenco, football, magnificent architecture, but also a rich gastronomic offer.

Spanish cuisine is, one might say, very colorful and each dish represents an explosion of flavors, colors and aromas. Many specialties include pork and cured meat products, as well as elements of Mediterranean cuisine with a variety of vegetables, fish and essential olive oil.

Paella - a dish that has gained world fame

NEEDED INGREDIENTS

chicken meat - 2 pieces, chicken breast without bones and skin

shrimp - 500 g, raw

olive oil - 3 tbsp

onion - 1 head of medium size

garlic - 2 cloves

peppers - 1 medium size, red and 1 green

tomato - 2 pieces, large

peas - 150 g, frozen

rice - 500 g, for paella

broth - 1 l, chicken

saffron - 1 tsp

so

pepper

* measure units

WAY OF PREPARATION

Peel a squash, grate it and slice the chicken. Heat a little olive oil in a wide pan and fry the chopped onion and garlic until soft.

Then add the chicken and stir. Allow to fry well. Add peeled and sliced ​​peppers and cook for another 5 minutes.

Meanwhile, heat the chicken broth so that it is hot and does not interrupt the culinary process. Add sliced ​​tomatoes and cook for another 5 minutes. Pour rice and add 500 ml of hot water.

After 5 minutes, pour the broth and mix well. As soon as it boils, reduce the heat and simmer for 15 minutes.

Stir and add shrimp, peas, saffron with salt and pepper to taste. Continue to cook for another 10-15 minutes, until the liquid is absorbed.

Remove from the heat and cover the pan with a large lid and a sheet of aluminum foil, to simmer 5-10 minutes before serving.

Serve the original Spanish paella with a little chopped parsley and a little freshly squeezed lemon juice.

Shells with armor can also be added to the paella prepared in this way.