Fideua negro de pescado y marisco

For this recipe, the following elaborations are needed: 

Base vegetables 
Dark chicken stock

For the chicken: 

• Cut the chicken into 2 x 2 cm dices.
• Sautè and let them cook with 1dl of stock. Set aside.

For the squids:

• Stew the squid with sliced garlic, onion, soft olive oil and salt. 
• The squids will release a lot of juice with the heat, at this point mix well, cover the pot, and let it continue cooking at low heat until they are tender.  
• Separate the squids from the juice and the seasoning vegetables. 
• Cut into 0,5 cm rings and keep them in the stewed juice. .

For the prawns:

• Peel the 6 prawns for the rice, cut them into 3 pieces, sauté and flamble them.
• Reserve another 6 units with shells sautèed to decorate the rice.  

For the garnish vegetables: 

• Zucchini: cut into 1 x1 cm dices and sauté. 
• Peas: cook à l'anglaise. 
• Green beans: cut into diamond shapes and cook à l'anglaise. 

ROBOT CONTAINER ASSEMBLY

• 1 virgin olive oil 80g
• 2 rice 480 g
• 3 Main ingredients and garnishes: total weight approximately Elemento principal y guarniciones: 1.2 kg.
  
  • Base vegetables 400 g 
  • Chicken 250 g
  • Squids 150g
  • 6 chopped prawns
  • 50g from each vegetable
  • Chicken stock 0.2 l
•  4 Two minutes before finishing the paella, garnish with the whole prawns.