Paella

Ingredients for 6 servings:

• 300 g squid tube(s), cut into rings, heads separately
• 200 g raw tiger prawns, e.g. 16/20, weighed without head and shell
• 200 g mussel meat (mussels or green mussels)
• 400 g chicken breast, roughly diced
• 4 tbsp olive oil
• 3 garlic cloves, finely diced
• 2 onions, finely diced
• 2 bell peppers, red and yellow, diced
• 2 cups of raw rice, equivalent to 250 g
• 1 glass of white wine, semi-dry, alternatively beer or water
• 1 tsp vegetable stock powder
• 1 pinch(s) saffron powder
• 1 cup water or vegetable stock, then omit vegetable stock powder
• 200 g tomatoes, chopped, from the can
• salt and pepper
• 1 turmeric root, alternatively 1 tbsp turmeric powder
• 140 g corn from the can, drained weight
• 250 g white beans, from the can, rinsed, drained
• 150 g peas, frozen
• 300 g pangasius fillet(s), raw, roughly diced
• some rosemary sprigs
• 2 organic lemons, cut into wedges

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

based on Paella Tomás with variations

For measuring, use a cup with a capacity of approximately 125 ml. I use an electric paella pan with a diameter of 40 cm and a lid. The pan is suitable for the amount of ingredients. The ingredients were chosen so that there is as little waste as possible at the table (mussel shells, bones) and none of them are hidden in the paella (I don’t like that). Preheat the paella pan. Stir occasionally while searing and sautéing. DO NOT clean the pan between steps. Add 1 tablespoon of olive oil to the pan and fry the squid tubes briefly for about 1-2 minutes. Then remove them and add any liquid to the tubes. Add 1 tablespoon of olive oil to the pan and fry the shrimp and mussels for about 3 minutes, until the shrimp turn pink. Then remove everything and add any liquid to the seafood. Add 2 tablespoons of olive oil to the pan and fry the chicken breast cubes until they begin to brown. Then add the onions and garlic and sauté lightly. Sauté the bell peppers. After 1-2 minutes, add the dry rice and sauté. Deglaze with white wine, beer, or water. Sprinkle the vegetable stock powder and saffron powder over the ingredients and pour in the water. Mix everything well. Pour over the tomatoes, season with salt, and pepper. Grate the turmeric over the pan using a fine grater. Disposable gloves are recommended, as turmeric causes yellow fingers. Mix everything well. Add all of the fried seafood with its liquid, corn, beans, peas, and raw pangasius fillet, and mix everything well one last time. Distribute the rosemary sprigs evenly over the paella and cover with the lid. Do not stir again from now on. Simmer on low to medium heat until the paella stops bubbling and the rice has absorbed the liquid. Then turn off the pan and let it simmer until just warm. Before serving, remove the rosemary sprigs and garnish the paella with lemon wedges. Serve with aioli and bread, or with a salad and sangria. Alternatively, you can use duck or rabbit, and perhaps even add snails.