INGREDIENTS:
chicken broth 1.2 l
chicken breast 450 g
squid 450 g
rice 400 g
chorizo ​​sausage 175 g
white wine 150 ml
smoked bacon 100 g
mussels 30 pcs.
shrimp large 12 pcs.
tomato ladyfingers 6 pcs.
red bell pepper 2 pcs.
bay leaf 2 pcs.
onion 1 head
parsley 6 tbsp
olive oil 4 tbsp
paprika 1 tsp
garlic 3 cloves
thyme 2 sprigs
ground chili pepper 1 pinch
saffron 1 pinch
lemon
COOKING:
1Bring chicken broth to a boil, add saffron, pour mussels with wine, put on high heat, cook for about 3 minutes, remove with a slotted spoon, do not pour out the broth.
Cut the breast, fry in hot olive oil until it changes color, transfer to a plate. In the same pan, fry the chorizo ​​pieces for 5 minutes, add to the meat, and in the resulting oil, fry the chopped garlic, onion, add thyme, peppers and chili, fry until softened for about 5 minutes. It is better to use a frying pan with high sides and a wide bottom.
3Pour rice into the pan, season with paprika and bay leaf, fry, stirring for a couple of minutes. Pour in the broth from the mussels, broth, add chorizo ​​and chicken.
4Place the pan in an oven preheated to 150 degrees, keep a third of an hour until the rice is ready, take it out, put the tomatoes, mussels, oil, spices, darken the paella with seafood and bacon for another 5 minutes.
5Quickly fry the shrimp in well-heated olive oil, add the squid to the pan, heat everything together for about a minute. Уложить на рис кольца кальмаров, креветки и порезанный на дольки lemon.