Paella to the Portuguese. The Spanish recipe version that gets even better

ANDthis evening, Portugal faces Spain in the eighth finals of the football worlds. If the duel went to the table, we would give the victory to the Portuguese team with a tuga version of a classic Spanish gastronomy. 

See how to make a Portuguese paella. Then we also show you how to prepare the classic dish and understand all the differences.

Paella à Portuguesa Yämmi (Mainland)

Ingredients:
60 g of red pepper
60 g green pepper
400 g of fresh tomatoes
3 garlic teeth
85 g of olive oil
100 g of squid on slices
150 g chicken in small pieces
100 g of peas
100 g of green beans cut to pieces
1 finely sliced chilli
1 c. saffron dessert
650 g of water
1 shellfish broth
1/2 fish broth
1/2 lemon juice
1/2 file juice
330 g needle rice
200 g shrimp (shelled cooked)
Minced parsley q.b

Method of preparation:
1- Place the peppers and tomatoes in pieces in the glass, garlic teeth and press the Crush Function.
2- Add the olive oil and schedule 5 minutes at 120°C at speed 2.
3- Add the squid, chicken, peas, green beans, chilli and saffron and sauté 5 minutes at 100°C, speed 2 in reverse rotation.
4- Add the water, shellfish and fish broths, lemon and lime juice and rice. Involve with the spatula and program 12 minutes, at 100°C, speed 1 in reverse rotation. In the middle of the cooking, remove the lid and retrace the spatula to the bottom of the glass to release the rice.
5- At the end of the scheduled time, add the shrimp and regulate 2 minutes, at 100°C, speed 2 in the reverse rotation.
6- Spill with chopped parsley and serve immediately.

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And now a traditional paella

This is a suggestion from BBC Good Food magazine.

Ingredients: 
1 tablespoon of olive oil
1 chopped onion
1 teaspoon smoked paprika and dried thyme
300g rice for paella or risotto
3 tablespoons of dried sherry or white wine (optional)
400g can chopped tomatoes with garlic
900 ml chicken broth
400g frozen shellfish mixture (already thawed)
1 lemon, 1⁄2 juice, 1⁄2 sliced
1 handful of chopped parsley 

Method of preparation: 
1- Heat the olive oil in a large pan or in a wok. Add the onion and let it soften for five minutes.
2- Add the paprika, thyme and paella rice, stir for a minute and then sprinkle the sherry if you want to use it. When it evaporates add the chopped tomatoes and chicken broth.
3- Season and cook, peeled, for about 15 minutes, stirring from time to time, until the rice is almost tender and still surrounded by some liquid.
4- Add the mixture of shellfish and tape with the testo. Cook in a light for five minutes, or until the shellfish is cooked and so is the rice. Water with the lemon juice, spread the parsley and serve with the lemon slices.