Seafood and Vegetable Paella
Seafood and Vegetable Paella - Seafood and Vegetable Paella
Ingredients
- Ingredients
- 2 Chicken breasts
- 1 yellow onion
- 2 garlic cloves
- 350 grams clam
- 200 grams mixed Shellfish
- 300 grams fish fillets
- 10 Tbsps olive oil
- salt
- peppers
- 3 Tomatoes
- 1 ½ liters Beef broth (from a jar)
- 400 grams short grain rice
- ½ can ground saffron
- 200 grams Frozen pea
- 1 red Bell pepper
- 2 Artichoke hearts (from a jar)
- 2 Tbsps chopped parsley
Preparation steps
Peel onion and garlic and coarsely chop. Rinse bell pepper, cut in half, remove seeds and cut into strips. Peel tomato, cut in half, remove seeds and dice. Cut chicken breasts into bite-sized slices. Rinse clams. Heat 5 tablespoons olive oil in a large, deep frying pan and fry onion until soft. Add bell peppers, fry while stirring until lightly browned and season with salt and pepper. Add pressed garlic.
Add tomatoes to pan, stir, add 1/2 liter (approximately 16 ounces) of broth and simmer, uncovered for 10 minutes. Add remaining broth and simmer for 10 more minutes. Heat remaining olive oil in a large paella pan and fry rice briefly while stirring.
Dissolve saffron in a few spoonfuls of hot broth, add remaining broth to rice and mix everything well. Cut artichoke hearts in half. Cut fish fillets into bite-sized pieces. Add vegetable mixture to rice, add meat, chicken, peas, artichokes, seafood, fish pieces and clams to the paella pan. Preheat oven to 200°C (approximately 400°F) and bake paella for about 20 minutes. Serve immediately garnished with parsley.
