� Recipes : Pascual Reverte S.L.
  • Language


  • Paella

1 kilo chicken pieces
salt and pepper
1/2 cup of spanish olive oil
1/2 onion finely chopped
2 garlic cloves chopped
2 red pepper skinned and seeded chopped
350 g tomatoes skinned chopped
25 mussels cleaned and washed
450 g rice
1 litter chicken stock
1/2 tea spoon (or 24 threads) of Peacock Saffron
100 g green beans cut
225 g peas
12 fresh prawns

Seasons the chicken pieces with salt and pepper. Fry the chicken until golden. Half way through cooking add the onion, garlic and red pepper. When the onion is tranlucent add the tomatoes and continue fry for ten minutes. Add the mussels covert and leave to cook three or four minutes, removed those whose shells do not open. Mixed the saffron with the hot stock and add the rice and the remaining ingredients. Bring to the boil covert and gently simmer for twenty minutes or until the rise has absorbed all the liquid. Three minutes before finishing add the prawns. Remove from heat and leave to rest for three or four minutes before serving.