Although the squid is not a fish, but belongs to the mollusc family, it can compete with "real" fish in terms of protein content. Although squid loses points in omega-3 fatty acids, it is particularly low in calories.
You'd rather have no wine? You can simply replace the white wine with poultry or vegetable stock in equal parts. For the necessary acidity you can add a dash of white wine vinegar or lemon juice.
- 9 ozs mussels
- 9 ozs shrimp
- 9 ozs Squid tentacle
- 2 Chicken breasts (each 5-6 oz.)
- 4 ozs Chorizo
- 2 onions
- 2 cloves garlic cloves
- 1 Red Bell pepper
- 2 Tbsps olive oil
- 9 ozs Paella rice
- 5 ozs dry white wine
- freshly ground peppers
- 16 ozs Chicken broth
- 1 sm can Saffron (0.1 grams)
- 7 ozs Peas
- 2 lemons (for garnish)
- 1 handful parsley (for garnish)
Scrub and trim mussel shells. Discard any opened shells. Rinse shrimp and drain. Rinse squid, pat dry and cut into rings. Rinse chicken, pat dry and cut into large pieces. Cut sausage into slices. Peel onions and garlic and finely chop. Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces.
Heat oil in a paella pan and sauté onions and garlic until translucent. Add chicken and fry for 1-2 minutes until golden brown. Add sausage and bell pepper and fry while stirring for 2-3 minutes. Add rice, mix, sauté, add wine and season with salt and pepper. Add a little broth. Simmer for about 5 minutes. Mix saffron in a bowl with 2 tablespoons of hot broth. Add saffron mixture and remaining broth to the pan and cook for about 10 minutes.
Preheat the oven to 180°C / 350°F.
Add squid to the pan. Cook for 5 more minutes on the stove.
Add peas and add more broth if necessary. Cook for 10 minutes in the preheated oven, until liquid is absorbed. Place shrimp and mussels in the pan on top of the paella and cook for another 5 minutes in the oven. Cut the lemon into slices. Rinse parsley, shake dry and chop. Remove paella from the oven and season to taste with lemon. Serve garnished with lemon and parsley.