Paella Tomas

Ingredients for 6 servings:

• 600 g chicken breast, diced
• 3 bell peppers, colored, diced
• 5 garlic cloves, very finely diced
• 250 g shrimp(s) (king prawns)
• 500 g squid tube(s), cut into rings
• 500 g pangasius fillet(s)
• 250 g rice
• ½ liter vegetable broth
• 1 pinch(s) saffron powder
• 200 g peas, frozen
• 250 g corn from the can
• 6 tbsp olive oil
• 2 onions, finely diced
• 500 g mussels
• n. B. wine
• 3 lemons, cut into wedges
• salt and pepper
• Spice(s) to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

delicious Spanish paella for the large paella pan

First, dice the ingredients, making the meat slightly larger than the vegetables. Heat the olive oil in a large paella pan. Brown the chicken, then add the onions, garlic, and bell peppers and fry until the onions are translucent. Sprinkle the rice over the chicken and fry briefly. Then pour in the stock and add the saffron powder. While the paella is slowly simmering and reducing, simmer the mussels in a little wine until they have all opened (discard any closed mussels). Cut the squid tubes into thin rings and sear them, along with the shrimp and pangasius fillet. When the rice is cooked after about 20 minutes, add all the other ingredients except the mussels and mix well. It’s best to spread aluminum foil over the pan again and let it stand for 15 minutes. Finally, arrange the mussels around the edge, along with some lemon wedges. The photo I’m posting here shows a paella cooked without fish or squid rings. But it still looks delicious.