2 cups of uncooked rice
200 g of chicken breast cut into strips
6 tablespoons of olive oil
500 g of boneless, skinless chicken thighs cut into bite-sized pieces
5 cloves of garlic minced
1 tablespoon of paprika
4 cups of water
1 large tomato diced
1 red bell pepper diced (optional)
12 mussels or clams
300 g of squid rings
500 g of small shrimp without shells
12 large shrimp shelled and deveined
6 crawfish with shells, cooked and with a notch on the backbones
1/2 cup of peas
1 tablespoon of chopped scallion
Salt, black pepper, and paprika to taste
2 cups of uncooked rice
200 g of chicken breast cut into strips
6 tablespoons of olive oil
500 g of boneless, skinless chicken thighs cut into bite-sized pieces
5 cloves of garlic minced
1 tablespoon of paprika
4 cups of water
1 large tomato diced
1 red bell pepper diced (optional)
12 mussels or clams
300 g of squid rings
500 g of small shrimp without shells
12 large shrimp shelled and deveined
6 crawfish with shells, cooked and with a notch on the backbones
1/2 cup of peas
1 tablespoon of chopped scallion
Salt, black pepper, and paprika to taste
In a large paella pan, fry the chicken breast in olive oil for 5 minutes
Add the boneless chicken thighs and cook for an additional 10 minutes
Add the garlic and cook for an additional 2 minutes
Add the rice and mix well
Add the paprika, water, tomato, bell pepper, salt, and black pepper
Let it simmer, reduce heat, and cook for 25 minutes
Add the mussels, squid rings, and small shrimp
Cook for an additional 5 minutes
Mix in the peas and scallion and cook for an additional 5 minutes
Stir, spread out the large shrimp and crawfish, cook for 2 minutes and remove from heat
Cover with aluminum foil and let rest for 5 minutes
Serve immediately with paprika.
