Spanish Paella Rice with Mussels and Shrimp
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.
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.