Creamy fish paella

Ingredients for 4 servings:

• 200 g tomatoes
• 100 g onion(s), red
• 2 garlic cloves
• 200 g fish fillet(s) (pollock fillet)
• 200 g king prawns (peeled)
• 2 tbsp olive oil
• 150 g peas, frozen
• 300 g rice
• 250 ml Cremefine for cooking (tomato with ricotta)
• 500 ml chicken broth
• 1 tsp, leveled turmeric
• salt and pepper
• lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash, halve, and dice the tomatoes. Peel and roughly chop the onion and garlic. Rinse the fish and shrimp under cold water and pat dry. Cut the fillet into 2 cm cubes. Heat the oil, fry the shrimp and garlic for 1 minute, and remove. Fry the onion in the remaining fat, add the tomatoes, peas, and rice, and sauté for 5 minutes, stirring. Pour in the Cremefine sauce and stock. Season with turmeric, salt, and pepper. Cover and simmer the paella over low heat for about 10 minutes; do not stir. Add the shrimp and fish, cover, and let it cook for 10 minutes. Serve the paella with lemon wedges.