Paella from the oven

Ingredients for 6 servings:

• 600 g chicken breast
• 2 bell peppers, red and yellow
• 200 g peas, frozen
• 250 g shrimp(s)
• 750 g seafood
• 500 g fish fillet(s)
• 250 g rice
• 400 ml fish stock or broth
• 100 ml white wine
• 2 small onions
• 4 garlic cloves
• 2 tbsp olive oil
• Saffron
• turmeric
• salt and pepper
• some lemon slices

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the bell peppers into medium-sized cubes, finely dice the onions, and peel the garlic. Toss the fish in a little turmeric (not too much, just for the color). Mix the fish stock, wine, and saffron. Heat the oil in a large ovenproof skillet or paella pan, brown the chicken breast, fish, and shrimp one at a time, then remove from the pan. Sauté the onions, crushed garlic, and seafood, then add the rice and continue to brown. Deglaze with the stock and wine mixture, then add the peppers and peas. Season with salt and pepper to taste. Simmer uncovered for 15 minutes. Preheat oven to 180°C (top/bottom heat), combine the rice and vegetable mixture with the chicken and fish. Return to the oven uncovered for another 15 minutes, draping the shrimp on top 7 minutes before the end. Garnish with lemon slices to serve. The two phases on the stovetop and in the oven ensure the pan doesn’t get too dry, but still retains that lovely “dregs” that you can scoop out of the pan with a spoon at the end. This recipe is suitable for a medium-sized paella pan with a 28 cm base diameter (33 cm top diameter).