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Before starting this Paella recipe, make sure you have organised all the necessary ingredients.
Finely slice the onions.
Slice the red pepper into thin strips.
Repeat the same operation with the green pepper.
In a saucepan with boiling water, blanch the tomatoes...
... remove the skin...
... then cut them in half...
... and seed them.
Chop them into small cubes.
In a paella pan, sweat the onions in olive oil. Cook them until translucent.
Add the red pepper, green pepper and sliced chorizo. Sweat for a few more minutes...
... and add the chopped tomatoes.
In a separate frying pan, brown the chicken thighs.
Brown on all sides.
Add the rice to the vegetables.
Combine to coat the dry rice with oil, then sauté until it begins to turn white.
Arrange the chicken thighs on top.
Moisten with some hot chicken stock.
Add the peas...
... the mussels and prawns...
... the squid...
... and the langoustines. Season with salt, pepper and saffron. Cook over low heat until all the chicken stock has been absorbed, stirring from time to time. If necessary, add some more chicken stock. Cook over low heat and cover with aluminium foil.
When cooked, keep the paella warm until ready to serve. Serve in the paella pan. Cut the lemons in a zig-zag pattern and serve one half per person.
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