Paella Mixta With Chicken And Beef

Serving: 480 g

Ingredients

• chicken thigh90 g
• beef sirloin85 g
• white rice85 g
• bell pepper70 g
• peas50 g
• tomato80 g
• olive oil12 g
• garlic8 g

Recipe steps

1. Brown the chicken and beef pieces in olive oil in a wide shallow pan and push to the edge.
2. Fry bell pepper and garlic, add grated tomato and smoked paprika, and cook to a dark sofrito.
3. Stir in the rice for a minute, then add saffron-infused stock and spread everything flat.
4. Simmer 10 minutes on high, scatter the peas, then 8 minutes low without stirring.
5. Raise the heat 60 seconds for the socarrat, then rest under a cloth for 5 minutes.

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