Classic Seafood Paella
Classic Seafood Paella - One Dish but Lots of Flavor!
Ingredients
- Ingredients
- 400 grams fish fillets (such as monkfish or sea bream)
- 500 grams mussels
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 1 green Bell pepper
- 1 red chili pepper
- 5 Tbsps olive oil
- 350 grams Paella rice
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 1 bay leaf
- 1 tsp ground paprika (sweet)
- 1 sm can Saffron (0.1 gram)
- 500 milliliters Chicken broth
- 4 whole shrimp
- 100 grams Peas
Preparation steps
Rinse the fish, pat dry and cut into bite-size pieces. Clean the mussels and discard any that opened. Loosen the half of the mussels from the shell and keep the rest as a garnish for the paella. Peel the onion and the garlic, finely chop. Rinse the tomatoes, cut out the stalks, quarter, remove seeds and cut into pieces. Rinse the pepper and the chile, remove seeds and ribs and cut into small cubes. Heat the oil in a large paella (paella pan), sauté the onion with the garlic. add the pepper and chile. Add the rice, mix and cook for a few minutes until the grains shine and look slightly glazed. Pour in the wine. Put in bay leaf and paprika, season with salt and pepper. Soften the saffron in 2 tablespoons hot broth, pour together with the remaining broth over the ingredients and cook about 10 minutes.
Preheat the oven to 180°C.
Add the pieces of fish, shrimp and mussel meat. Cook another 10 minutes in the oven, shaking the pan occasionally. Mix in the peas, add broth when needed and cook for another 15 minutes in the preheated oven, until the liquid is absorbed. In the last 5 minutes distribute the remaining tomatoes and mussels in the shell on top. Serve to taste with lemon wedges.
