Paella with chicken and seafood

Paella combines all the flavors and aromas of Spain. The finest olive oil, tomatoes, paprika, garlic and seafood. This dish is rightfully considered the national dish and pride of the country.

Ingredients

• round grain rice 1.5 cup (a)
• water 2 glass (s)
• onion 1 pc.
• bell pepper 1 pc.
• salt 1 tsp
• tomatoes 200 g
• garlic 2 pcs.
• chicken breast fillet 200 g
• seafood 800 g
• greens 1 bunch (s)
• olive oil Filippo Berio 100 ml
• ground black pepper 1 pinch (s)
• fresh green peas 100 g

Directions

1. In a saucepan, heat some of the Filippo Berio olive oil and fry the seafood for 3-4 minutes over medium heat. Put them out of the saucepan onto the prepared dish.
2. If necessary, pour another portion of Filippo Berio olive oil into the saucepan and fry the onions, bell peppers and garlic, chopped into small cubes.
3. Add chopped chicken breast fillet to vegetables. Season with salt and pepper to taste.
4. Add cubes of fresh or canned tomatoes and simmer for 7-10 minutes until excess moisture evaporates.
5. Rinse the rice until clear, light water. Place on a sieve and drain. Put the rice in a frying pan and fry for about 7 minutes, stirring occasionally with a spatula. Pour in water or broth. On high heat, bring to a boil and evaporate water until the level of rice. Then spread the pre-fried seafood and green peas on top of the rice. Cover the pan with a lid and simmer the rice until cooked for 20-25 minutes.