Paella

Ingredients for 12 servings:

• 4 tbsp olive oil
• 800 g chicken breast fillet(s)
• salt and pepper
• 4 onions
• 2 cloves garlic
• 4 red bell peppers
• 300 g rice (short grain rice)
• 500 ml vegetable stock
• 3 pinches of saffron
• 2 tbsp tomato paste
• 300 g peas (frozen)
• 400 g squid(s), rings
• 400 g mussel(s) (mussel meat), from the jar
• 400 g shrimp
• 1 tbsp paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a roasting pan with olive oil and place it on the oven rack. Rinse the chicken breast fillets under cold running water, pat dry, cut into cubes, and place in the roasting pan. Return the pan to the oven. Sear the fillets. Turn the meat occasionally, remove it, and season with salt and pepper. Peel the onions and garlic and dice both. Halve the peppers, remove the stems, deseed them, and remove the white membranes. Wash the pods and cut them into strips. Place the three ingredients in the roasting pan. Add the short-grain rice, broth, and saffron, and return the roasting pan to the oven at the same temperature for about 25 minutes. Stir in the tomato paste and peas. Rinse the squid rings, mussels, and shrimp under cold running water, pat dry, and stir them into the rice along with the chicken breast fillets. Season with salt, pepper, and paprika to taste. Place the roasting pan back in the oven for another 10-15 minutes at the same temperature.