MIXED PAELLA

PREPARATION

1- In a paella pan over low heat, heat the olive oil and brown the pieces of chicken and the lamb chops. Remove and reserve them.

2- In the same oil, sauté the minced garlic and onion.

3- Add the rice, stirring until it becomes translucent.

4- Moisten with the broth and add the tomato puree. Add the spices and herbs.

5- At the boil, lower the heat and place the pieces of chicken, chops and vegetables on the rice.

6- Cover with aluminum foil and simmer the paella over low heat until the chicken is cooked and the sauce has been absorbed.

7- Let the paella stand for 5 minutes before serving.

INGREDIENTS

250 g rice

350 g chicken cut into pieces

6 lamb chops

50 g shelled peas

100 g zucchini cut into 4

100 g shelled beans

1 roasted red pepper, peeled, seeded and cut into strips

1 finely sliced onion

2 garlic cloves, minced

1 C. tomato puree

10 cl of olive oil

2 pinches of saffron pistils

1 bunch of coriander

4 sprigs of fresh thyme

85 cl chicken or vegetable broth

Salt and pepper

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