Seafood paella, chorizo and chicken from Patou Ingredients: Veggie version - 500 g of - rice - 5 tablespoons of - olive oil - 1 kg of - tomato - 3 doses of - saffron - 2 peppers - 2 onions - salt - pepper - 1 kg of - chicken fillet - 500 g of - squid - 1 l of - mussels - 15 shrimp - 1 chorizo - 3 cloves of garlic - 1 l of chicken stock.
Utensils：
- 1 Top 5 of the best colanders- - - sets of saucepans 1 cutting board - cutting boards 1 dish -
Total time: 1h10 Preparation: 35 min Rest:- Cooking: 35 min
Phase 1
Cut the chicken into pieces, clean the mussels, slice the chorizo and peppers, peel and crush the tomatoes, chop the onions and garlic.
Phase 2
Put the oil in the dish and brown the chicken pieces. Add the squid, onions while stirring then add the tomatoes, peppers, garlic, saffron, salt and pepper. Cook for 5 minutes, stirring, before adding the rice, chorizo and broth.
Phase 3
Add the shrimp and mussels, bring to the boil then leave to cook for around 30-35 minutes.
Utensils：
- 1 Top 5 of the best colanders- - - sets of saucepans 1 cutting board - cutting boards 1 dish -
Total time: 1h10 Preparation: 35 min Rest:- Cooking: 35 min
Phase 1
Cut the chicken into pieces, clean the mussels, slice the chorizo and peppers, peel and crush the tomatoes, chop the onions and garlic.
Phase 2
Put the oil in the dish and brown the chicken pieces. Add the squid, onions while stirring then add the tomatoes, peppers, garlic, saffron, salt and pepper. Cook for 5 minutes, stirring, before adding the rice, chorizo and broth.
Phase 3
Add the shrimp and mussels, bring to the boil then leave to cook for around 30-35 minutes.