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Paella del Pepe
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Fábio Benedetti
@chefbenedetti- Ingredients
- Recipe
- Extra Virgin Olive Oil100 ml
- Diced chicken thighs2 unit(s)
- medium chopped onions2 unit(s)
- Diced red pepper1 unit(s)
- Pod100 g
- Chopped Ripe Tomatoes2 unit(s)
- Finely chopped parsley and garlic1 tablespoon
- Medium Shrimp with Shell900 g
- Crayfish700 g
- Squid in rings450 g
- Half shell mussel400 g
- Clean small shrimp150 g
- Special Pepe Rice for paella300 g
- Fresh Peas80 g
- Shrimp Broth500 ml
- Salt to taste
- In the paellera, heat the oil and fry the drumstick until golden brown. Add the onion, then the pepper and green beans, mixing all the ingredients and adding a pinch of salt to each one. Fry well for 5 minutes and add the tomato and the chopped parsley with garlic and sauté for approximately 10 minutes on low heat, adding the shrimp broth until the ingredients are covered.
- After boiling, add the squid, the cleaned shrimp, half of the mussels and cook for 5 minutes.
- Taste to adjust the salt, and add the Arroz Pepe, which already contains saffron and coloring, and spread well. Place the prawns and crayfish on top, making the decoration. Add the remaining mussels and also the peas
- As soon as the broth evaporates, the prawns and crayfish are cooked. Turn off the heat and let it rest for 5 minutes and serve!
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