Paella
Ingredients
- Ingredients
- 500 grams mussels (ready to cook)
- 125 milliliters white wine
- 250 grams Cuttlefish (ready to cook)
- 4 Chicken drumstick
- 50 grams Serrano ham
- 200 grams Chorizo (Spanish chorizo)
- 250 grams fish fillets
- 1 Tbsp lemon juice
- 4 unpeeled King prawn
- 100 grams green Beans
- 2 Red Bell pepper
- 2 onions
- 3 garlic cloves
- 4 ripe Tomatoes
- 4 Tbsps olive oil
- 250 Paella rice
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 1 sm can Saffron 1 gram (approximately 1 pinch)
- 1 l Chicken broth
- 150 grams Frozen pea
- 2 Tbsps chopped parsley
Preparation steps
Boil the wine in a pot, add the mussels, cover and cook over high heat for 5 minutes (all the mussels should be open). Lift out the mussels and set aside (throw away any closed shells). Rinse the cuttlefish and cook in the wine for 1 minute, then lift out, drain and cut into 1 cm wide pieces (approximately 1/3 inch).
Rinse the chicken and pat dry. Cut the ham into small cubes and the chorizo into thick slices. Rinse the fish fillets, pat dry, cut into bite-size pieces and sprinkle with lemon juice. Rinse the prawns and pat dry.
Rinse the green beans and cut them into 3 cm long pieces (approximately 1 inch). Halve the peppers lengthwise, remove the seeds, rinse and cut into strips. Peel and finely chop the onions and garlic. Blanch the tomatoes, peel, halve, remove the seeds and cut the flesh into pieces.
Heat the oil in a large skillet and fry the chicken. Stir in the ham, chorizo, cuttlefish, fish fillets, peppers, onions and garlic. Braise briefly. Add the shrimp, tomatoes, beans and rice, stirring constantly with a wooden spoon. Season with salt, pepper, paprika and saffron. Stirring constantly, gradually pour some broth. After the rice soaks it up, pour in more. Cook for 10 minutes. Add the peas and cook another 10 minutes. Stir in the mussels and cook for 5 minutes. Serve garnished with parsley.
