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Mixed Paella
Mixed Paella

Before you jump to Mixed Paella recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Read on for some ways to go green and save energy, mainly in the kitchen.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

The kitchen alone offers you many small means by which energy and money can be saved. Green living is not really that difficult. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to mixed paella recipe. To make mixed paella you need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Mixed Paella:
  1. Prepare Uncooked rice (unwashed)
  2. Prepare thigh Chicken thigh
  3. Get prawns Shrimp (with shell, and head if possible)
  4. Use clams Hamaguri clams
  5. Use Asparagus
  6. Get Red bell pepper
  7. Get Garlic
  8. Provide Onion
  9. Provide Soup stock cubes
  10. Prepare Saffron
  11. Prepare Lemon
Instructions to make Mixed Paella:
  1. Finely chop the ginger, garlic and onions. Cut asparagus into halves, and the red bell pepper into thin strips. Cut the chicken into big pieces and de-vein the shrimp.
  2. Add 500 ml of hot water, soup stock, saffron, and 1/2 teaspoon of salt in a small pot. Cook on low heat.
  3. In a shallow pan, heat olive oil and lightly stir fry asparagus and red bell peppers. Remove them from the pan. Continue cooking chicken and shrimp until browned and season lightly with salt and pepper. Remove from the pan.
  4. Add more olive oil to the pan and stir fry garlic and onions. Add rice and stir fry until the rice becomes transparent.
  5. Pour the soup from Step 2 onto the rice and spread out the rice evenly. Arrange the chicken, shrimp, hamaguri clams, red bell peppers, and asparagus. Space them out evenly.
  6. Place the lid on and cook on low heat for 15 minutes. (Taste the rice and if it's still hard, steam a little more.) Serve with lemon.

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