in Spain

Paella from the oven

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Ingredients for 3 servings:

  • 2 bell peppers (red or yellow), diced
  • 300 g peas, frozen
  • 250 g rice for risotto, e.g. Arborio
  • 500 ml broth, hot
  • 1 pack of seafood, frozen
  • 1 onion(s), diced
  • 3 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and uncomplicated option

Heat the oil in a large saucepan, sauté the onion until translucent, then add the rice and vegetables, and sauté for about another 2 minutes. Pour the rice and vegetable mixture onto a deep baking sheet and spread evenly. Pour in the broth and arrange the seafood on top. Cook the paella in an oven preheated to 200°C (400°F) for about 30-35 minutes. Add a little more liquid after 20 minutes if necessary. The paella can, of course, be made with chicken thighs instead of seafood; the cooking time remains the same.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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