Mixed Seafood Paella
8,8 / 10
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 2 ½ cups mussels (washed)
- 2 cups shrimp (peeled)
- 2 cups Calamari (ready to cook, washed, chopped)
- 10 Tbsps olive oil
- 3 tomatoes
- 1 handful peas (frozen)
- 4 cups Vegetable broth
- 2.333 cups short grain rice
- 8 Saffron
- 1 red Bell pepper (chopped)
- 2 Tbsps parsley (chopped)
1 Peeler, 1 Paper towel, 1 Large knife, 1 Small knife, 1 Measuring cups, 1 Cutting board, 1 Pot mit Deckel, 1 Slotted spoon, 1 Ladle
Preheat oven to 200C (180C fan) 400F, gas 6.
Heat 5 tbsp olive oil in a large deep pan. Fry onion until soft. Add garlic. Pour on 2 cups of the broth and bring to a boil. Add mussels and simmer, uncovered, for a further 10 minutes. Discard unopened mussels, remove the rest from the broth and set aside.
Heat remaining olive oil in a large paella pan and fry the rice briefly, stirring continuously. Infuse saffron in a few spoonfuls of hot broth; add to the rice with remaining broth and the onion/broth mixture. Bring to a boil, stir and simmer for approx. 15 minutes.
Add the bell pepper, tomatoes, peas, peeled shrimps and calamari to the rice.
Cover paella with tin foil and put into oven. Bake for approx. 20 minutes. Stir in mussels 5 minutes before end of cooking time, season with salt and pepper and return to oven.
Sprinkle parsley over and serve.