seafood paella

Ingredients for 4 servings:

• 500 g mussels
• 250 g squid(s), the tubes of which
• 125 g raw shrimp(s)
• 400 g fish fillet(s) (e.g. ling)
• 1 bell pepper(s), red
• 1 onion(s)
• 2 cloves garlic
• 4 tbsp olive oil
• salt and pepper
• 250 g rice (e.g. Arborio)
• 1 can saffron powder (small tin)
• 150 g peas (frozen)
• ½ lemon(s), the juice
• 1 liter of water
• 1 bell pepper(s), yellow

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with seafood

Thaw frozen goods. Wash mussels under cold running water. Remove any black beards from the mussels with a knife. Tap open mussels on the work surface. If they don’t close, discard! Wash squid tubes, shrimp, and fish fillets and pat dry. Cut squid into rings and fish into pieces. Clean, wash, and finely chop bell peppers. Peel and finely dice onion. Peel and mince garlic. Heat 2 tablespoons of oil in a large pan. Fry the fish, squid, and shrimp over medium heat for about 2-3 minutes, stirring occasionally. Season with salt and pepper. Remove everything from the pan. Heat 2 tablespoons of oil in the pan. Fry the diced bell peppers and onion. Stir in the garlic and rice, and sauté briefly. Bring 1 liter of water to a boil. Dissolve the saffron and 1/2 teaspoon of salt in it and add to the pan. Bring back to a boil while stirring. Add the mussels, fish, and remaining seafood. Simmer for about 20 minutes without stirring, until all the liquid is absorbed. Add the peas for the last 5 minutes. Cover the paella with a tea towel and let it rest for 5-8 minutes. Discard any closed mussels. Season the paella generously with salt, pepper, and lemon juice and serve.