Easy Seafood Paella
Healthy, because
Even smarter
Paella de marisco is a real classic and can convince with good ingredients: mussels and squid with their low fat content are not only a good catch, but they also provide iodine. As an elementary component of thyroid hormones, the trace element is involved in energy metabolism.
If you cannot get fresh seafood, you can also fall back on the frozen version.
Ingredients
- Ingredients
- 300 grams mussels
- 300 grams shrimp (ready to cook)
- 250 grams Squid tentacle
- 1 chicken (ready to cook)
- salt
- peppers (ground)
- 2 onions
- 2 garlic cloves
- 1 Red Bell pepper
- 4 Tbsps olive oil
- 250 grams Paella rice
- 150 milliliters dry white wine
- 500 milliliters Chicken broth
- 1 sm can Saffron (0.1 gram)
- 2 lemons
- 1 handful parsley
Preparation steps
Rinse mussels, brush the shells and discard any opened mussels. Rinse the shrimp and drain. Rinse the squid, pat dry and cut into rings. Rinse the chicken, pat dry, break down into about 12 pieces, season with salt and pepper. Peel the onions and the garlic and finely chop. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips.
Heat 2 tablespoons oil in a paella pan (or another large pot) and cook the chicken pieces on all sides. Then remove and set aside.
Add the mussels and prawns in the pan, sauté while stirring and seasoning. Discard the mussels still closed. Set aside cooked seafood.
Add the rest of the oil to the pan and cook the onion with the garlic and the rice until onion is soft. Deglaze with the wine. Pour a little broth and infuse for about 5 minutes. Place the saffron in 2 tablespoons of hot broth. Pour together with the remaining broth over the rice and cook for about 10 minutes.
Preheat the oven to 180°C.
Stir in poultry and squid and cook another 15 minutes in the preheated oven, until the liquid is absorbed. Spread the shrimp, the pepper strips and the mussels on the paella during the last 5 minutes. Cut the lemon into slices, rinse the parsley, shake dry and chop. Remove the paella from the oven, season with salt and pepper and serve garnished with lemon and parsley.
