Authentic Spanish Seafood Paella
Whether with seafood, chorizo or just vegetables: a paella cannot do without paella rice. The rice grains are ground and polished after harvesting, which is why this rice contains slightly less nutrients than other types of rice. Nevertheless, there are proteins in the medium grain rice! After all, 100 grams of uncooked rice contains 6.5 grams of protein.
Chorizo is a Spanish air-dried raw sausage made from pork or veal - and with lots of paprika powder. The spice contributes to the typical orange-red colour. The taste of the sausage ranges from sweetishly hot to fiery-hot. As a real long-life sausage, chorizo generally keeps for quite a while even without cooling. Once the sausage has been cut or sliced, it is better to store it in the refrigerator.
- 250 grams mussels
- 250 grams shrimp (peeled and deveined)
- 250 grams Squid tentacle
- 2 Chicken breasts (each about 120 g)
- 100 grams Chorizo
- 1 onion
- 2 garlic cloves
- 2 Bell pepper (red and yellow)
- 1 stalk Celery
- 2 Tbsps olive oil
- 250 grams Paella rice
- 150 milliliters dry white wine
- freshly ground peppers
- 500 milliliters Chicken broth
- 1 sm can Saffron (0.1 g)
Rinse and scrub the mussels. Discard any opened mussels. Rinse the shrimp and drain. Rinse squid, pat dry and cut into rings. Rinse the chicken, pat dry and chop. Cut the sausage into slices. Peel the onion and garlic and finely chop. Rinse the peppers, cut in half, trim and cut into strips. Rinse, trim and slice the celery.
Heat the oil in a paella pan and sauté the onions in it with the garlic until translucent. Add the chicken and saute until golden brown 1-2 minutes. Add the sausage, celery and peppers and saute, while stirring for 2-3 minutes. Add the rice, mix, sauté and pour in the wine. Season with salt and pepper. Pour in a little broth. Dissolve the saffron in 2 tablespoons of hot broth and let stand 5 minutes. Add together with the remaining broth to the rice and cook for about 10 minutes.
Preheat the oven to 180°C (approximately 350°F) upper and lower heat.
Add the squid and cook 5 more minutes on the stove, while shaking the pan.
Add broth and cook 15 more minutes in the preheated oven, until the liquid is absorbed. Add the shrimp and mussels to the paella during the last 5 minutes of cooking.
Remove from oven, season to taste and serve.