Arroz mar y montaña | Spanish rice with chicken and seafood
(0)
50 min
Under an hour
Sezamo
Clasicul preparat spaniol de tip «mare și munte»: bucăți fragede de pui și fructe de mare gătite cu orez aromat cu șofran și boia afumată într-o singură tigaie.
Ingredients
Preparation method
Preparing the meat and seafood
Cut the boneless chicken thighs into medium-sized cubes, and the cleaned squid into rings or strips. Season the meat and seafood with salt and ground black pepper. Heat the olive oil in a large, deep pan, then brown the chicken over medium heat for 5–6 minutes until golden. Transfer it to a plate.
In the same hot pan, add the squid rings and shrimp, sautéing them quickly for 2–3 minutes until they change color. Remove them and set aside with the chicken, keeping all the flavorful juices in the pan.
Sofrito and one-pan rice cooking
In the flavorful fat remaining in the pan, add the finely chopped onion and diced bell pepper. Sauté over low heat for 5 minutes until softened. Add the crushed garlic and smoked paprika, stirring constantly for 30 seconds.
Chef's tip
For the perfect texture of Spanish rice, do not stir after adding the hot stock — stirring releases starch and ruins the texture of the grains.
The subtle aroma of lightly toasted rice towards the end indicates the formation of the delicious socarrat crust on the bottom of the pan.
15 min
Under an hour
