Paella Zarahzeta

Ingredients for 4 servings:

• 200 g shrimp(s), frozen
• 250 g mussels, frozen, released
• 1 half chicken breast
• 200 g bell peppers, colorful, fresh or frozen
• 100 g peas, frozen
• 1 large onion(s)
• 1 clove(s) garlic
• 1 jar dry white wine (e.g. Chardonnay)
• 125 g rice (equivalent to one boil-in-the-bag rice, I use a parboiled/wild rice mix)
• 1 tbsp turmeric
• 8 rings of squid (calamares)
• 1 small chili pepper(s), dried or fresh and pitted
• 1 dash of olive oil

Instructions

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

A spicy, fruity paella that is easy to prepare and quick to cook.

First, cook the rice until nice and tender and set aside. Fry the shrimp and mussels (preferably frozen) in a little olive oil. Gradually add the chopped onion, garlic, sliced ​​bell peppers, peas, and finely diced chicken breast. I always add the chicken breast last to keep it juicy. Pour in a good glass of white wine and cook on the highest setting of the electric stove for about 10-15 minutes, until all the ingredients are tender. Then add the deseeded and finely chopped chili pepper and the turmeric. A small chili pepper is enough to give the dish a hint of heat that isn’t overpowering. The turmeric adds a yellow color and a slightly earthy flavor. Quarter the calamari rings (also frozen is fine) and stir in. Add these at the end, as they become tough very quickly if cooked for too long. Stir in the rice and bring to a boil briefly. If the paella is too thick, add a little white wine and let the alcohol evaporate (about 5 minutes). The paella should now have a rounded, spicy/fruity flavor that allows all the components to come through. If you like it a bit saltier, spicier, or hotter, you can adjust the seasoning at this point. I provide salt, pepper, chili, and oyster sauce at parties, so each guest can add their own seasoning. Enjoy!