Chicken and Shrimp Paella

Ingredients

Chicken (fillet) 400 g

Long-grain rice 2 cups

Shrimp 200 g

Tomatoes 3

Garlic 2 cloves

Onion 1

Carrot 1

Bell pepper 1 red

Green peas 100 g

Vegetable oil 3 tbsp

Turmeric 1/2 tsp

Lemon 1

Salt to taste

Make cross-shaped cuts in the tomatoes. Dip them in boiling water for 1 minute, then transfer to a bowl of cold water and peel off the skins. Finely chop the flesh.

Soak the turmeric in 50 ml of warm water.

 Peel and thinly slice the garlic, place in a frying pan with vegetable oil, fry until golden brown, and remove from the pan.

Wash the chicken, pat dry, and cut into pieces. Fry the chicken in garlic oil.

Add the tomatoes to the chicken and pour in the rice, rinsed in several waters.

Simmer for a couple of minutes, stirring occasionally, then pour in the saffron infusion and enough hot water to cover the rice by a 2-cm layer. Bring to a boil and simmer over low heat, without stirring, for 20-25 minutes, until the rice has absorbed all the water.

While the rice is cooking, prepare the sautéed vegetables. Finely chop the onion and fry in vegetable oil until golden brown.

Add the coarsely grated carrots and fry. Finely dice the pepper and fry with the onion and carrot.

Add the fried vegetables, green peas, and boiled and peeled shrimp to the cooked rice. Stir and cook for another 5-7 minutes. Pour the juice of 1 lemon over the cooked paella and stir.

Enjoy!