ingredients

120 g of rice
60 g chorizo
At least 12 thin slices of serrano ham
60 g of shucked mussels
40 g shelled shrimp
1/2 onion
1 g of saffron pistils
20 g of butter

Steps

Makis of paella with chorizo ​​and serrano

1 Chop, melt the onion with the butter. Add rice, salt, coat well with butter, pour 1 time 1/2 its volume of water, add saffron, pepper, cover, cook 15 min on low heat, stir.

2 Cut shrimp, mussels and chorizo ​​into small pieces; add them to the rice, cook another 5 minutes; if necessary, add a little water. Let cool.

3 On sheets of baking paper, form 5 rolls of 15 cm long on ø 3 cm, wrap tight, place at least 30 min in the freezer to harden quickly.

4 Unpack, surround the sausages with slices of ham. Cut them into sections the size of a maki. Serve cold or pass 2 min in the oven at 210 ° C.

tips

All is pecking

It's small, it's crunchy, it stings, it charms the look and taste of colors and aromas. Everything pecks with the fingertips, with or without spades, hot or cold. 40 recipes from which we extracted these 5 samples. "Apéros", by Valéry Drouet, Hachette Pratique Collection, € 6.90.