Spanish Paella Rice with Mussels and Shrimp

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Spanish Paella Rice with Mussels and Shrimp
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
6
Ingredients
2 Chicken breasts
1 yellow onion
2 garlic
350 grams mussels
200 grams shrimp
10 tablespoons olive oil
salt
peppers
3 tomatoes
1 liter Beef broth
400 grams Paella rice
½ can ground saffron
½ red paprika (cut into strips)
½ green paprika (cut into strips)
80 grams Frozen pea
How healthy are the main ingredients?
olive oilChicken breastgarlicsalttomato

Preparation steps

1.

Peel the Spanish onion and garlic, and coarsely chop. Peel, core and dice the tomatoes. Cut the chicken breast into bite-sized cubes. Rinse the mussels and peel the shrimps.

Heat 5 tablespoons olive oil in a large, deep frying pan and fry the onion in it until soft. Add the pressed garlic and saute briefly. Pour in 0.5 liter (approximately 2½ cups) of beef broth and simmer for 10 minutes.

Heat the remaining olive oil in a large paella pan and fry the rice in it briefly while stirring. Dissolve the safrron powder in a few spoonfuls of hot beef broth. Add the remaining beef broth and the onion-garlic broth to the rice. Bring to a boil and simmer for about 25 minutes.

2.

Add the paprika, tomatoes, thawed peas, chicken breast cubes, peeled shrimps and mussels in a baking dish. Spread the cooked paella rice over. Cover the baking dish with an aluminum foil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes. Season to taste and serve.