back to cookbook
Mixed Seafood Paella
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- Ingredients
- 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
- salt
- peppers
- 3 Tomatoes
- 1 handful peas (frozen)
- 4 cups Vegetable broth
- 2 ⅓ cups short grain rice
- 8 Saffron
- 1 red Bell pepper (chopped)
- 2 Tbsps parsley (chopped)
back to cookbook
print shopping list
Preparation
Kitchen utensils
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
Preparation steps
1.
Preheat oven to 200C (180C fan) 400F, gas 6.
2.
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.
3.
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.
4.
Add the bell pepper, tomatoes, peas, peeled shrimps and calamari to the rice.
5.
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.
6.
Sprinkle parsley over and serve.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week