Paella Benin Recipe
Recipe for 8 people
8 chicken drumsticks or 4 chicken legs divided into 2
60 ml (4 tbsp.) Oil
Salt and pepper
1 onion, chopped (+ 1 in the case of chicken legs)
5 garlic cloves, chopped
1 red pepper, seeded and diced
5 ml (1 tsp.) Paprika
4 pinches saffron, or more to taste
250 ml (1 cup) white wine (optional, we just use water instead)
1 liter (4 cups) chicken broth, hot
1 kg (4 cups) of parboiled rice
4 tomatoes, seeded and diced
250 ml (1 cup) green peas
24 peeled medium shrimp with tails left on them
40 ml (3 tbsp.) Fresh parsley, chopped or minced
1 squid 300 g cleaned, cut into slices (slices of 7-8 cm long and 1 cm wide) and back to the first pan.
8 small pieces of fish (fake bar, tuna or grouper)
Cayenne, to taste
Lemon wedges to put on the flat at the end to the presentation.
In a large skillet or paella pan, medium heat brown the chicken drumsticks in 30 ml (2 tbsp.) Of oil for about 15 minutes.
Add salt and pepper. Book. (In the case of chicken thighs cook in 1 liter of water seasoned with a little salt, pepper, an onion cut into strips and chopped 3 cloves garlic 20 minutes.
Remove chicken legs and book.
Book as the broth for later.
Then observe the same operation as for drumsticks above.
In the same pan, soften the remaining onion, the remaining 2 cloves garlic and peppers with paprika and saffron in the remaining oil. Deglaze with the wine or water. Add broth. Add salt and pepper if needed and boil 10 minutes.
Add the rice in rain and continue cooking over high heat until the broth is completely absorbed. Add drumsticks or income chicken legs, pieces of squid and tomatoes.
Continue cooking over low heat for about 20 minutes or until rice is tender but still slightly crunchy.
Do not stir, taste to check seasoning.
Add peas, shrimp, parsley, pieces of fish. Continue cooking for 5 minutes. Serve.
Serve with lemon.
One can add to the paella sliced chorizo, clams, lobster choice. I also sometimes add to the decoration of banana slices fried plantains.