Paella

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 200 g peas
• olive oil
• salt and pepper
• 1 pack of saffron threads
• 2 tbsp tomato paste
• 300 g rice (short grain rice)
• n. B. chicken broth
• 1 pack of seafood
• some king prawns
• 4 fish fillets of your choice, salted and pickled
• 1 tsp sweet paprika powder
• 2 lemons, untreated, juice from one

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with seafood and fish

Preheat oven to 200°C. Peel and dice the onion and garlic. Heat a little olive oil in a deep pan (I always use a wok). Fry the seafood and king prawns in it. Then remove from the pan and keep warm. Continue frying the onion and garlic and then add the uncooked rice. Fry briefly (really just briefly) and quickly pour in the chicken stock. Add salt, pepper, saffron threads (important for the color), paprika powder, and tomato paste and simmer for about 20 minutes. Add the peas halfway through the cooking time. The rice should still be a little firm to the bite at the end. Season with lemon juice, salt, and pepper. Add the seafood and prawns again. Place the salted and lemon-drizzled fish fillets on top of the paella and cover with aluminum foil. Place in the oven and bake at 180°C for about 15-20 minutes. The protein should run out of the fish. Wash a lemon and cut it into eighths. Serve garnished with these to serve over the paella. Tips: You could use tender green beans and red bell peppers instead of peas. Instead of seafood, you can roast chicken thighs, but then omit the fish. Be sure to keep the shrimp.