Andalusian paella

Name: Andalusian paella
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 red and green peppers; 1 ready-to-fry; 7-10 Tbsp Chicken; 150 g kitchen-ready; 7-10 Tbsp Cuttlefish Tubes; 2 Garlic cloves; 1 medium onion; 7-10 Tbsp salt, black pepper; 2-3 TABLESPOONS Oil, 250 g rice; 1 Ground bag. Saffron; 3/4-1 l hot vegetable stock; 200 g raw king prawns; 7-10 Tbsp (with bowl, without head); 500 g cleaned; 7-10 Tbsp Mussels; 100 g frozen peas; 7-10 Tbsp Lemon and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 red and green peppers
1 ready-to-fry
7-10 Tbsp Chicken
150 g kitchen-ready
7-10 Tbsp Cuttlefish Tubes
2 Garlic cloves
1 medium onion
7-10 Tbsp salt, black pepper
2-3 TABLESPOONS Oil, 250 g rice
1 Ground bag. Saffron
3/4-1 l hot vegetable stock
200 g raw king prawns
7-10 Tbsp (with bowl, without head)
500 g cleaned
7-10 Tbsp Mussels
100 g frozen peas
7-10 Tbsp Lemon and parsley

Directions

1
Clean and wash the peppers. Wash the chicken and squid and pat dry. Cut the chicken into 12 pieces. Cut squid into rings, peppers into strips. Peel and chop garlic and onion
2
Season the chicken. Fry in hot oil for 5-10 minutes, remove
3
Fry the squid, peppers, onion and garlic in the frying fat. Add rice and saffron and sauté. Add chicken again. Pour on broth. Cook everything on low heat without stirring for about 30 minutes
4
Release the shrimps, remove the intestines. Wash the mussels well (throw away open ones!). Add peas, shrimps and mussels to the rice. Season and cook for another 10 minutes. Garnish with lemon and parsley
5
Drink: light red wine