Express paella with baby spinach
Ingredients
Instructions
- 500 g Thai rice (or wholegrain basmati)
- 200 g organic chicken fillets (cut into small cubes)
- 6 organic (or wild) shrimp
- 100 g Squid (or squid)
- 4 stalk onions
- 2 handfuls frozen organic peas
- 1 good handful of cockles
- 1 good handful of bouchot mussels
- 6 tbsp. tablespoons olive oil
- 2 handfuls baby spinach, rinsed (and drained)
- Cook the rice in a large pot of boiling salted water for 10 minutes precisely (no pilaf cooking, this avoids overheating the oil).
- Gently brown the chicken, shrimp, squid and finely chopped spring onions in a large skillet or in a wok with 4 tablespoons of olive oil.
- Salt and pepper.
- When everything is nicely browned, throw the peas into the pan for exactly 5 minutes (they must remain crunchy).
- Finish by throwing the shells and mussels into the wok, and turn off the heat as soon as they are fully open.
- When the rice is cooked, add the remaining olive oil, then the pan-fried garnish and the raw baby spinach leaves.
- Sprinkle with chopped chives, mix and serve warm.
Express paella with baby spinach
Today we offer you the following recipe: Express paella with baby spinach
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Express paella with baby spinach Recipe – Express paella with baby spinach Recipes
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