Paella prepared on the grill

Ingredients for 5 servings:

• 1 pack of frozen seafood, approx. 450 g
• 200 g chicken strips
• 3 garlic cloves
• 5 tbsp olive oil
• 400 ml fish stock
• 400 ml vegetable stock
• 300 ml white wine
• 100 g peas, frozen
• 1 bell pepper(s)
• 400 g risotto rice
• 2 shallots
• ¼ tsp saffron threads
• salt and pepper
• 1 tbsp, leveled turmeric powder
• 1 large organic lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the grill and pot. Finely chop the onion and garlic and sauté in the pot. Add the raw rice and cook for two minutes. Add 300 ml of white wine and reduce by 3/4. Add 400 ml of vegetable stock and 400 ml of fish stock and simmer over medium heat. Brown the chicken strips and seafood on the plancha. Meanwhile, finely dice the bell pepper. Add the diced bell pepper, peas, and saffron threads to the rice. Simmer until the rice is tender and has absorbed all the moisture. Add a little more water if needed. Quarter the lemon and fry it on the grill. Add the chicken strips and seafood to the rice in the pot, stir in the turmeric powder, and season with salt and pepper. Garnish with the lemon wedges. Place on the plate when serving and squeeze the lemon juice while eating. These will give the dish a fruity note when eaten. Caution: always stir the rice a little so that it doesn’t get too sticky.