Atlantic Paella

Ingredients for 5 servings:

• 3 onions, peeled and quartered
• 3 cloves garlic
• 3 bell peppers (red, green, yellow), finely diced
• 500 g peas, frozen
• 250 g corn kernels, frozen or from the can
• 400 g long grain rice
• 500 g fish fillet(s) (Atlantic haddock fillet, frozen)
• 250 g shrimp(s)
• 500 g mussels, frozen
• 500 ml fish stock
• 500 ml vegetable stock
• 50 ml olive oil
• 1 tsp paprika powder
• 1 pinch(s) saffron powder
• 1 pinch of clove powder
• salt and pepper
• 2 lemons

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Mild fish paella without onion pieces (recipe created according to my child’s preferences)

Heat the olive oil in a large pan and simmer the onion and garlic until translucent. Remove the onion and garlic pieces with a slotted spoon and blend in a separate bowl with a hand blender before returning them to the oil. Add the diced bell peppers and sauté lightly. Then add the rice. Stir well, then add the fish stock and vegetable broth for a few minutes and heat everything almost to a boil. Now add the frozen peas, shrimp, and the large diced fish, along with the saffron, paprika, and clove powder. Simmer gently for 20 minutes on low to medium heat (depending on your stove). Now add the mussels separately in a pot filled with water and bring to a boil for 7-8 minutes on low heat. The mussels must be open; any that are still closed will be spoiled. If there is still too much liquid left at the end of the paella cooking time, simmer a little longer. For true paella enjoyment, the bottom may even stick slightly. Slice the lemons and garnish the paella with the mussels and serve.