Chicken and Squid Paella

Name: Chicken and Squid Paella
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: Cut-up chicken thighs and drumsticks; 2 squid; 1 strip pork ribs, cut into pieces; 1/2 red bell pepper; 2 cloves garlic; 1 ripe tomato; 1 cup short-grain rice (about 200 grams)

Miguelo Ferrer Alberich @migueloferrer

Castellon

I could live on paellas. Or rice with all sorts of things, because the magic of paella is that you can combine whatever you like 🥘

Miguelo Ferrer Alberich @migueloferrer

Castellon

I could live on paellas. Or rice with all sorts of things, because the magic of paella is that you can combine whatever you like 🥘

Saved

Ingredients

45 minutes

Serves 4 servings

Cut-up chicken thighs and drumsticks
2squid
1 strippork ribs, cut into pieces
1/2red bell pepper
2 clovesgarlic
1ripe tomato
1 cupshort-grain rice (about 200 grams)

Saved

Steps

45 minutes

1

Brown the pieces of meat with salt in the paella pan with oil over high heat for 10 minutes on both sides. The more browned, the more flavor they’ll add.
2

Meanwhile, cut the squid into rings with kitchen scissors and dice the bell pepper.
3

Lower the heat and add the bell pepper and squid to the pan. Sauté for another 5 minutes.
4

While that cooks, dice the tomato and slice the garlic.
5

Add the tomato and garlic to the pan and sauté for another 5 minutes. Add 1 teaspoon brown sugar to reduce the tomato’s acidity.
6

Add 3 cups water or chicken broth (about 700 ml) to the pan. Increase the heat and let it boil for 10 minutes. Adjust salt to taste.
7

Add the cup of rice, lower the heat, and let it cook for 10–15 minutes. If you see the liquid is running low, cover the paella pan or skillet and keep the heat low. You can also cover if the top layer of rice is still undercooked but the bottom is done.
8

Let the paella rest for about 5 minutes once the rice is cooked.
9

Serve and enjoy!