Spanish Rice Dish (paella)
Ingredients
- Ingredients
- 1 yellow onion
- 2 garlic cloves
- 350 grams mussels
- 200 grams shrimp
- 200 grams Cuttlefish (ready to cook)
- 150 grams Chorizo (sliced)
- 1 paprika (red, cut into strips)
- 10 Tbsps olive oil
- salt
- peppers
- 3 tomatoes
- 1 l granulated instant Beef broth (from a jar)
- 400 grams short grain rice
- ½ can ground saffron
- 100 grams Peas (melted)
Preparation steps
Peel and coarsely chop the onion and garlic. Peel, core and dice the tomatoes. Cut the chicken breast meat into bite-sized slices. Rinse the mussels and squid, peel and rinse the shrimp, and chop all. Heat 5 tablespoons of olive oil in a large, deep frying pan and fry the onion until soft. Add the garlic and 1/2 liter (approximately 2 cups) of broth and simmer uncovered for 10 minutes. In a large paella pan, olive oil and fry the rice, stirring briefly. Dissolve the saffron in a few spoonfuls of hot broth, then add it and the remaining broth/onion mixture to the rice. Bring to a boil, then simmer for 25 minutes.
Add the peppers, peas, tomatoes, peeled shrimp, squid, chorizo and mussels. Preheat the oven to 200°C (approximately 400°F) and slide in the paella covered with alumnium foil. Cook about 20 minutes.
