Hello everyone, today we will make a Spanish specialty
Preparation time: 20 minutes Cooking time: 35 minutes
Serves 4
Ingredients:
- 450g arborio rice (or bomba rice)
- 2 chicken breasts
- 1 piece of strong chorizo
- 8 whole shrimps (preferably raw)
- 1 clove of garlic
- 1 red bell pepper
- 1 green jalapeño pepper
- 3 tablespoons of piquillo pepper puree
- 1.5 liters of stock cube (or shellfish or vegetable stock)
- Olive oil
- Saffron powder or pistils
- Fine salt
Preparation:
Cut the chicken breasts into small cubes and keep them aside. Cut the chorizo into cubes or slices 3 mm thick. Keep them in a cool place. Peel and chop the garlic. Peel the bell pepper and cut it into 0.5 cm cubes. Remove the seeds from the green jalapeño pepper and chop it.
In a large hot pan, fry the whole shrimp in olive oil over high heat for 1 minute on both sides. Remove from the pan
In the same pan, sauté the chopped garlic with the diced bell pepper and jalapeño pepper in olive oil. Stir for 3 minutes over medium heat, add the chicken cubes and brown them for 2 to 3 minutes. Add the piquillo pepper puree, then pour in the rice. Stir again to brown the rice. Add salt, add the broth to the top, bring to a boil for 2 to 3 minutes so that the rice is absorbed by the broth without mixing, lower the heat and add more broth. Add the saffron powder or pistils and cook for 12 minutes on low heat without stirring. A crust will form on the bottom.
Place the shrimps in a rosette on top and let cook for 7 minutes. The longer you let the dish cook over low heat, the smoother the consistency will be. You can add another ladleful of broth on top without stirring.
Spread the diced or sliced chorizo on top, serve and enjoy this wonderful dish!!!
Here's how it turned out:
Hope you enjoyed it!!!
See you!
Alex
And happy birthday dad!
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