Ingredients for 4 people:
4 beef tomatoes
500 g chicken breast fillet
200 g prawns (raw, with shell)
50 g chorizo (Spanish sausage)
4 stalks of celery
1 red and 1 green bell pepper
2 onions
1 clove of garlic
6 tablespoons olive oil
700 ml light chicken stock (instant)
1 tin of saffron threads
200 g round grain rice for paella
salt
Lemon wedges for garnish
Preparation:
1. Score the tomatoes crosswise and cut out the blossom base in a wedge shape. Scald tomatoes with boiling water for 1-2 minutes, drain and rinse with cold water. Skin tomatoes and cut into pieces.
2. Cut chicken breasts into bite-sized cubes. Rinse prawns. Cut chorizo into slices. Clean, rinse and slice celery. Quarter, clean, rinse and dice peppers. Peel onions and garlic and dice.
3. Heat olive oil in a large frying pan (preferably a paella pan). Sear chicken breast in it all around and remove from pan. Add shrimp to drippings and sauté, also remove from pan. Add onions, garlic, bell pepper, celery and chorizo to drippings and sauté.
4. Bring the broth to a boil and dissolve the saffron in it. Add rice to pan and sauté for 3-4 minutes until translucent. Pour broth and cook for 10 minutes. Add the tomatoes and chicken and stir. Cook for another 10 minutes on low heat. Season with salt. Add the prawns and let them soak in the rice for another 5 minutes. Serve garnished with lemon wedges.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 557
Joule: 2330
Protein: 47,4 g
Fat: 21,1 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
