Buckwheat Paella
1 serving
30 minutes
A recipe from the AQ Kitchen restaurant by the good Spanish chef Adrian Quetglas. The difference in cooking buckwheat in this dish is that the cereal is not boiled, but only lightly simmered in liquid, and then left to simmer in the oven along with the broth and tomato sauce. The result is fluffy, well-boiled, but not wet cereal with a slightly fried crust, which is essential for paella. And you remember how good buckwheat is with mushrooms - the mushroom aroma also suits buckwheat paella.
1
Fry onion, bell pepper, mushrooms, and chicken breast in a pan.
- Onion: 25 g
- Bell pepper: 40 g
- Porcini mushrooms: 45 g
- Chicken breast: 100 g
2
Add buckwheat, then sauté it a little, after that add tomato paste and pour in the broth.
- Buckwheat groats: 80 g
- Tomato paste: 15 g
- Mushroom broth: 250 ml
3
Add salt and pepper to taste, and simmer for about 5 minutes.
4
Then place in the oven at 190 degrees for 10-12 minutes.
