1 red bell pepper, cut into strips
1/2 cup of olive oil
1 pound of squid, cut into 1 cm pieces
14 large or 600g of medium shrimp
1 tablespoon of finely chopped onion
1 tablespoon of finely chopped garlic
1 ripe tomato
200g of uncooked rice (clean and dry)
1 envelope of 2g of saffron
300g of pre-cooked seafood
6 mussels, pre-cooked
1 lobster, 600g, cooked and cut in half
6 crawfish, pre-cooked
120g of chicken leg without skin (6 pieces)
2 tablespoons of finely chopped parsley
1 tablespoon of salt
1/2 cup of peas
1 red bell pepper, cut into strips
1/2 cup of olive oil
1 pound of squid, cut into 1 cm pieces
14 large or 600g of medium shrimp
1 tablespoon of finely chopped onion
1 tablespoon of finely chopped garlic
1 ripe tomato
200g of uncooked rice (clean and dry)
1 envelope of 2g of saffron
300g of pre-cooked seafood
6 mussels, pre-cooked
1 lobster, 600g, cooked and cut in half
6 crawfish, pre-cooked
120g of chicken leg without skin (6 pieces)
2 tablespoons of finely chopped parsley
1 tablespoon of salt
1/2 cup of peas
In a large paella pan or skillet, sauté the garlic and onion in olive oil, adding salt
Add the tomato, parsley, and saffron, stirring until the tomato dissolves
Add the chicken and squid, stirring for 3 minutes
Add the rice and stir well
Add the water, stir again, and add the shrimp and mussels
Distribute the crawfish and lobster
Then, turn the shrimp and mussels to cook evenly and absorb flavors
When they're red, remove the shrimp and mussels
Add a little hot water and add the seafood
Cook for 5 minutes
Remove the seafood and add more hot water
If necessary, add more hot water for the total cooking time of the rice
Remove the rice from the heat and decorate with 5 strips of red bell pepper
Place it over the seafood with the lobster shell facing up
Arrange the shrimp in a row and fill with seafood and mussels
Place the remaining strips of red bell pepper over the seafood
Sprinkle peas evenly across the paella.
