Maggi Saffron Paella
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 61.49 g |
| Energy | 466.86 kcal |
| Fat | 13.13 g |
| Protein | 23.44 g |
| Fiber | 4.69 g |
| Sodium | 93.57 g |
| Sugar | 3.69 g |
Instructions
Total
15'Preparation
45'Cooking
0'Waiting
Step by step
In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
If using chicken or shrimp, add them to the pan and cook until they are browned and cooked through. Remove them from the pan and set them aside.
Add the diced bell peppers to the pan and cook until they start to soften.
Stir in the rice and paprika powder. Cook for a few minutes, stirring constantly, until the rice is well-coated with the spices. Add Maggi® Saffron Bouillon cubes and stir well.
Add hot water bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to allow the socarrat (crispy bottom layer) to form.
If using chicken or shrimp, add them back to the pan along with the frozen peas and diced tomatoes. Cover the pan again and cook for an additional 5 minutes, or until the peas are heated through.
Remove the pan from the heat and let it rest, covered, for a few minutes. Garnish with fresh parsley and serve hot.
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Maggi Saffron Paella
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