Name: Chicken and Squid Paella in the Mediterranean Style
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 piece Thigh and drumstick of chopped chicken; 2 piece Squid; 1 tira Chopped pork rib; 0.5 piece Red pepper; 2 piece Garlics; 1 piece Ripe tomato; 1 container Round rice

Description

This chicken and squid paella is a dish that evokes the flavors of the Mediterranean. The combination of tender chicken with fresh squid, rice and vegetables creates a burst of flavor in every bite. It is perfect for a family meal or a special celebration. The recipe is relatively simple to prepare, although it requires a bit of patience to brown the meat and sauté the vegetables. I prepare it often and it is always a success. Go ahead and try it and enjoy a dish full of flavor and tradition!

Ingredients (7 ingredients)

1 piece Thigh and drumstick of chopped chicken

2 piece Squid

1 tira Chopped pork rib

0.5 piece Red pepper

2 piece Garlics

1 piece Ripe tomato

1 container Round rice

Preparation (8 steps)

Brown the meat

Chop the chicken thigh and drumstick and pork rib into small portions. Add salt to taste. Heat oil in a large pan and brown the meat for 10 minutes on both sides. Reserve.

Prepare the squid and pepper

Cut the squid into rings with scissors. Cut the red pepper into small squares. Reserve.

Sauté the pepper and squid

Add the red pepper and squid to the pan where the meat was browned. Sauté for 5 minutes over medium heat.

Chop the tomato and garlic

Chop the ripe tomato into small cubes. Peel and cut the garlic into thin slices. Reserve.

Sauté the tomato and garlic

Add the tomato and garlic to the pan. Sauté for 5 minutes over medium heat. Add a teaspoon of brown sugar to avoid the acidity of the tomato.

Add the water or broth

Add 3 glasses of water or chicken broth to the pan. Turn up the heat and let it boil for 10 minutes. Correct salt.

Cook the rice

Add the glass of round rice to the pan. Reduce the heat and cook for 10-15 minutes, or until the rice is cooked. If it runs out of broth, cover the paella or pan with low heat.

Rest

Let the paella rest for about 5 minutes before serving.

Finished cooking? Great! 🎉

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About this recipe

Paella, that emblematic dish of Spanish cuisine, has its roots in the Valencian Community. Although there are many variations, the base is always the same: rice, saffron and a sofrito full of flavor. This version, with chicken and squid, is one of my favorites, as it combines the forcefulness of the meat with the freshness of the sea. I remember that my grandmother used to prepare it on Sundays, and the aroma flooded the whole house, creating a festive and family atmosphere. The chicken, in this case thigh and drumstick, provides juiciness and an intense flavor. The pork rib, although optional, adds a touch of fat and a smoky flavor that complements the rest of the ingredients very well. The squid, for its part, offers a smooth texture and a sea flavor that balances the paella. The red pepper, with its characteristic sweetness, and the ripe tomato, with its acidity, are essential for the sofrito, the basis of all the flavor. The garlic, finely chopped, adds a spicy and aromatic touch. And, of course, the round rice, the ideal variety for paella, as it absorbs the broth well and remains loose. To prepare this paella with Thermomix®, we can take advantage of its ability to sauté and cook perfectly. First, we chop the meat and season it with salt and pepper. In the Thermomix®, sauté the meat with a little oil until it is browned. Remove and reserve. Then, chop the red pepper and the squid. We add them to the Thermomix® and sauté for a few minutes. Next, chop the tomato and garlic and add them to the sofrito. Sauté until the tomato has lost its acidity. Add the water or chicken broth and bring to a boil. Finally, add the rice and program the Thermomix® to cook for the indicated time, stirring occasionally so that it does not stick. If we want to give a different touch to this paella, we can add other vegetables, such as peas, artichokes or green beans. For a vegetarian or vegan version, we can substitute the chicken and rib for mushrooms, smoked tofu or seitan. We can also experiment with different spices, such as sweet or spicy paprika, rosemary or thyme. When serving, we can accompany the paella with a few slices of lemon, which will add a touch of freshness. A simple green salad is also a good option to balance the dish. And, of course, a good white or rosé wine cannot be missing to pair with the paella. If there is leftover paella, we can store it in the fridge in an airtight container for a maximum of two days. To reheat, we can add a little broth so that it does not dry out. We can also prepare the sofrito in advance and store it in the fridge until the moment of cooking the paella. This will save us time and allow us to enjoy this delicious dish at any time.