Paella Sylvia

Ingredients for 4 servings:

• 400 g turkey strips
• 500 g seafood, frozen
• 250 g basmati rice
• 2 tbsp vegetable stock powder
• 1 tbsp fish seasoning
• 4 cloves garlic, finely diced
• 2 onions, small, diced
• 2 bell peppers, red and yellow, diced
• 1 small can of corn
• 1 small can of peas
• 100 ml white wine
• 1 lemon(s)
• some olive oil
• some saffron
• salt and pepper

Instructions

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

Brown the seafood in a shallow pan with a little olive oil, pour in the white wine, add the fish seasoning, and simmer with the lid on for 5 minutes. Then strain through a sieve. Collect the stock and add water to make up to 500 ml. Stir in the granulated stock. Now brown the turkey in the pan with olive oil, add the onions and garlic. When the onions are translucent, stir in the peppers, add the rice, and pour in the vegetable stock and fish stock. Stir in the saffron (half a teaspoon of turmeric also works). Bring to a boil and simmer over low heat with the lid on until the rice is cooked and the liquid has absorbed. Now stir in the drained seafood, corn, and peas, and let stand with the lid on for another 5 minutes. Garnish with lemon wedges. Tip: Chicken or pork can of course be used instead of turkey. 300g of fish fillet (fried with the seafood) also complements the recipe very well.