- 500 g of rice
- 6 chicken wings
- 100 g of pork meat
- 80 g of chistorra
- 6 sausages
- 800 ml of chicken broth
- ¼ red pepper
- ¼ green pepper
- ¼ white onion
- 50 g of beans
- Olive oil
- Paella seasoning
- Black pepper
- Salt
In a paella pan, heat the olive oil and sauté the chicken wings and the pork together with the sausages. Once brown, remove the meat to a plate and reserve.
In another paella pan, put the chicken broth to heat together with the paella seasoning to get the orange color and the typical aroma of this dish.
In the same oil in which we have cooked the meat, sauté the onion and the peppers, previously cut into pieces. Once ready and seasoned, incorporate the already cooked meats and sausages, add the rice and mix everything very well.
Once the rice has mixed well with the sauté and the meats, add the reduced broth with the paella seasoning and when it starts to boil, lower the heat making sure that the whole base of the paella pan receives the same heat. Once the rice has drunk all the broth, let the paella settle out of the heat for 10 minutes, covering it with a clean cloth.
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Recipe typeMain course
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Total Time45 minutes
