Paella with chicken, boiled-smoked beef and seafood
6 servings
120 minutes
Paella with chicken, boiled-smoked beef, and seafood is a delightful dish from Spanish cuisine, originating from Valencia. Its rich aroma of saffron, smoked beef, and fresh seafood creates a harmony of flavors that unfolds with each bite. Traditionally, paella is cooked in a wide pan, allowing the rice to absorb the rich broth and spices, forming an appetizing crust. Here, the combination of tender chicken fillet, spicy beef, and juicy shrimp makes the dish exquisite and nutritious. Lemon slices add a fresh citrus note that perfectly complements the taste of seafood. Paella is not just food; it is a symbol of hospitality that brings friends and family together at the table.
1
Prepare chicken broth: take 2 liters for 6 servings. Use 6 chicken fillets, 2 large onions, 1 large carrot, 2 celery stalks, 2 bay leaves, and a few sprigs of parsley. Pour in 3 liters of water and boil, skimming off the foam until the liquid reduces by a third. Then strain.
- Chicken breast fillet: 6 pieces
- Onion: 3 heads
- Carrot: 1 piece
- Celery stalk: 2 stems
- Bay leaf: 2 pieces
- Parsley: 2 bunchs
- Water: 3 l
2
Take the boiled chicken from the broth, cool it down, and cut each of the 6 pieces into 4 parts. Cut the beef into thin slices. Finely chop 1 onion and mince 4 cloves of garlic. Chop the parsley, peel the lemon, and slice it.
- Chicken breast fillet: 6 pieces
- Cooked-smoked beef: 200 g
- Onion: 3 heads
- Garlic: 4 cloves
- Parsley: 2 bunchs
- Lemon: 1 piece
3
Preheat the oven to 190 degrees. Season the chicken with pepper and coat it in flour. Heat some olive oil in a large deep skillet and fry the fillets on both sides until golden brown. Place the chicken on a baking tray and bake for 30 minutes.
- Ground black pepper: to taste
- Olive oil: to taste
- Chicken breast fillet: 6 pieces
4
Return the pan where the chicken was fried to the heat. Add the beef and fry until crispy. Add the onion and garlic, cooking until they become translucent. Dissolve 2 large pinches of saffron in a liter of hot broth. Pour it into the pan, add rice and paprika, and cook over medium heat, stirring.
- Cooked-smoked beef: 200 g
- Onion: 3 heads
- Garlic: 4 cloves
- Ground saffron: pinch
- Water: 3 l
- Black (forbidden) rice: 500 g
- Ground paprika: 1 teaspoon
5
After 20 minutes, pour in the remaining broth, add shrimp and 2 handfuls of peas, as well as mussels and squid. Cover with a lid and simmer for another 10 minutes. Remove the chicken from the pan and cut it into pieces. Add the chicken to the dish, sprinkle everything with parsley, mix and serve with a slice of lemon.
- Water: 3 l
- Peeled king prawns: 10 pieces
- Dried peas: 1 teaspoon
- Mussels: 500 g
- Squid: 2 pieces
- Chicken breast fillet: 6 pieces
- Parsley: 2 bunchs
- Lemon: 1 piece