Easy Paella
Entertain with this simple paella!
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Dice the onion and cut the chicken thigh into bite-size pieces. Peel and devein the shrimp.
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Remove sand from the Manila clams. Cut the green peppers and bell peppers lengthwise into 6-8 pieces each. Remove the stems and strings from the green beans.
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Heat the olive oil in a pan and saute the onions. Then add and saute the chicken and then the shrimp.
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Add the rice and cook until it becomes translucent. Combine well with (A), place (2) on top, and cook covered for 15 minutes over low to medium heat.
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Use a lemon cut into wedges as garnish.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
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