Paella à la sénégalaise

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Paella (Senegalese way)

1 kg of scented long rice
Chicken (1 kg)
Lamb Meat (500 g)
150 g raw and peeled shrimp
150 of unpeeled shrimp (for decoration)
200 g of squid
200 g of scallops
150g of merguez (sausage, chorizo)
6 bell peppers (2 red, 2 orange, 2 yellow)
3 onions
4 large tomatoes
100 g of frozen peas
5 garlic cloves
3 doses of saffron (+ 2 tbsp yellow food coloring)
2 liters of water
Lemon and chopped green onions to decorate


Cut the chicken. Wash and cut the bell peppers, peel and chop the onion and garlic. Cut the tomatoes into cubes

In a large frying pan, heat the oil, brown the chicken 5 minutes on each side and set aside. Brown the prawns in the frying pan for 1 to 2 minutes and reserve them, as well as the merguez and squid

Brown the meat and add the onions, then add the peppers and tomatoes. Add the saffron and the spice of Paella. Simmer 10 minutes and add water. Cook for 15 to 20 minutes, stirring until evaporated. Add chicken, seafood and merguez. Wash then Steam the rice. Remove some of the ingredients from the pot and set aside. Add the rice, and mix well. Seal the Marmite well and let cook on low heat. 20 to 30 min. Add the peas and mix. Serve your rice.

Decorate with lemon wedge and green onions

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