Paellã mother's style on the gas burner

Here is the recipe for the paella:

Recipe Paella with Shrimp and Meat

• 6 x (colored) peppers (single)
• 1 1/2 large regular onions
• 1 1/2 small cans chopped tomatoes.
• 750 grams of paella rice or risotto rice
• 1 x generous pinch of saffron
• 4 x Paella mix bags
• 3 -4 liters of water
• 2 x teaspoons smoked paprika sweet
• 10 x chicken drumsticks
• 4 x bags of shrimp (250 grams)
• 1 x bag of giant prawns with shell (500 grams)
• 4 x Chorizzo sausage
• 500 grams of pork
• 1 x teaspoon smoked paprika hot vegetable broth or better chicken broth instant
• Add the chicken back to the broth
• Plenty of garlic

vegetarian paella

The meat and shrimp are replaced with the following ingredients. Otherwise the recipe is identical, as shown on the left:

• 1 x eggplant
• 2-3 x zucchini
• 1-2 x vegetable onions
• 3 x colorful peppers

short foreword:

Together with family and friends on the Baltic Sea. We grilled, laughed, cooked together, talked a lot. All in all, it was a really lovely holiday. We enjoyed the days; the focus was on our conversations, our shared activities and the BBQ, grilling and cooking were also a not insignificant part. On one of the many beautiful summer days, we had paella the way mother used to make it. Prepared in the fresh air. Above you can see the gas burner for the paella.

Now let’s get started:

For your information, we are preparing two paellas here. This means that we obviously need twice the amount of some ingredients. First, all the ingredients are cut. The chicken into about 10-11 pieces, the meat into cubes, I usually cut the sausage into half slices. I always halve the shelled prawns.

Cut the vegetables for the rice into small cubes. The vegetables for the vegetable paella, either into slices or the peppers into wide strips.

Now make a broth and just let it simmer. We added Asian chicken broth to the broth. Then add the Paella Mixx and the saffron. The most important thing for the taste: chicken bones - it's best to take the back of the chicken. Now let the broth/soup cook for several hours. About 2-3 hours.

Then fry the vegetables for the vegetable paella in batches and set aside. For the meat and fish paella, first fry the prawns without their shells in the same pan. It is not necessary to clean the pan as we want to keep the flavor.

Now fry the shrimps with the shell on and put them in a separate container, then fry the pork (schnitzel) until crispy. In the next step fry the sausage and finally the chicken pieces very carefully so that they get color and a crust.

Now they are almost ready. IMPORTANT: do not pour away or clean the stock in the pan. Add the diced peppers and onions and fry them. When the onions are translucent, add the chopped tomatoes and cook until everything has a mushy consistency. the paella gas burner and the ingredients for the paella here are the ingredients, everything perfectly prepared now add the tomatoes, pepper mixture top with the meat-shrimp mixture the paella rice on top then add the saffron broth on top aluminum cover for covering and thermal insulation then the chicken pieces Beans are also added here the vegetable paella instead of meat, peppers, eggplant, onions and zucchini here too the broth is added simmer again and then the beans on top here is the result: it is really impressive

The best for last:

We are preparing two paella pans, so we have prepared the appropriate amount.

Put one half in the first pan for the vegetable paella. Add the mushy vegetables and a layer of paella rice. Then add the previously cooked vegetables. Then put the aluminum cover on top and let the whole thing simmer slowly.

Put the other half in the second pan. Now add the meat: sausage, shelled prawns, pork schnitzel. We then mix this together with the rice. Now the rice cooks on the gas burner, then arrange the chicken pieces nicely and fill with broth and then put the aluminum cover on top. Let the whole thing simmer for about 20-30 minutes.

It is important that we add more broth until the rice has reached a pleasant consistency and has absorbed all the liquid.

Our red wine recommendation for paella: Palador Rioja from CRIANZA

Just before the paella is ready, add the prawns and green beans. Carefully add a little more broth. Make sure that the broth covers everything.

Finally, decorate with lemon wedges, beans and king prawns.

Accompany it with either a delicious homemade sangria or a good red wine.

I hope you have fun trying it out!

Your Charma Kaman Team

the finished result - Spanish paella mother's style