FRIJE

Instructions

• 1.   In a saucepan, heat the chicken broth. While it is heating, start by cutting the chicken thighs in half, then brown them for a few minutes in a wok or sauté pan with 2 tablespoons of oil.
• 2.   Then, add 2 ladles of broth to moisten, and set the chicken aside. Continue with the peppers: remove the white parts and seeds, slice the flesh into small pieces, then sauté them in the chicken juice until very tender, then set them aside as well. remove the white parts and seeds, slice the flesh into small pieces, then sauté them in the chicken juice until very tender, then set them aside as well.
• 3.   Now for the squid: sauté them in the cooking juice from the wok until tender as well, then set them aside with the rest. While the squid is cooking, shell the prawns, then sauté them in a pan with the mussels, chopped onion, 2 tablespoons of olive oil, white wine, and chopped flat-leaf parsley.
• 4.   Set aside the obtained juice to flavor the rice, and a few mussels for decoration. Slice the chorizo ​​into rounds, then, once all the ingredients have been sautéed (chicken, peppers, squid, mussels, and prawns), put them all together in the wok and simmer for 15 minutes (if there is not enough juice, add chicken broth).
• 5.   It's time to cook the rice: heat 4 tablespoons of olive oil in the paella pan, then add the rice.
• 6.   Once the rice becomes translucent, gradually add the chicken broth, then the mussel juice, then the saffron, stirring constantly. For the rice to be well cooked, count a little over an hour (if you run out of broth, don't hesitate to make more and add it).
• 7.   Adjust the seasoning with salt and pepper, and 15 minutes before the end, add the peas with their juice, and cook the langoustines separately. Once the rice is cooked, add all the ingredients from the wok and mix everything together. Finally, arrange the mussels and langoustines on top of the paella for decoration.

Questions

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