Mediterranean Paella
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,116 kcal | (53 %) | ||
| Protein | 76.3 g | (78 %) | ||
| Fat | 55.3 g | (48 %) | ||
| Carbohydrates | 67.7 g | (45 %) |
Ingredients
- Ingredients
- 500 grams mussels
- 2 onions and 2 garlic cloves
- 4 tomatoes and 4 Chicken thigh
- Salt and peppers
- 8 Tbsps olive oil
- 200 grams ready to cook, frozen Cuttlefish
- 250 grams Arborio rice
- 125 milliliters Beef broth
- 250 milliliters white wine
- 1 sm can Saffron
- 100 grams frozen Peas
- 8 shrimp
- 75 grams black Olives
- 1 lemon
Preparation steps
Scrub mussels thoroughly under running water, remove beard and discard any damaged or opened shells. Peel onion and garlic. Cut onions into eighths. Finely dice garlic. Blanch tomatoes, peel, quarter and remove seeds.
Rinse chicken thighs, pat dry and season with salt and pepper. Heat 4 tablespoons oil in a pan and fry chicken thighs for about 10 minutes on all sides until golden brown. Add onions, garlic and tomatoes to the pan and saute for about 5 minutes. Add mussels and thawed cuttlefish, mix and simmer another 5 minutes.
Heat remaining oil in a large paella pan. Add risotto rice and fry briefly. Add broth and white wine. Add saffron, stir and simmer until rice is cooked. Add chicken thighs, mussels, cuttlefish and tomato mixture and mix. Add peas and shrimp.
Cook paella in a preheated oven at 180°C (approximately 350°F) for about 20 minutes until liquid is completely absorbed. Season paella to taste with salt and pepper. Serve garnished with olives and lemon wedges.
