Fish Paella

Name: Fish Paella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Mussels (e.g. mussels and cockles); 2 (125 g each) ready-to-cook squid tubes; 4-6 (approx. 125 g; without head, with shell) raw shrimps -all fresh or frozen-; 400 g Fish fillet (e.g. ling fish); 2 Peppers (e.g. red and yellow); 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Paella or Arborio rice; 1 little box ground saffron; 150 g frozen peas; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Mussels (e.g. mussels and cockles)
2 (125 g each) ready-to-cook squid tubes
4-6 (approx. 125 g; without head, with shell) raw shrimps -all fresh or frozen-
400 g Fish fillet (e.g. ling fish)
2 Peppers (e.g. red and yellow)
1 Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Paella or Arborio rice
1 little box ground saffron
150 g frozen peas
7-10 Tbsp juice of 1/2 lemon

Directions

1
Defrost the frozen goods. Wash mussels under cold running water. Remove the black beards from the mussels with a knife if necessary. Tap open mussels on the work surface.
2
Do not close, throw it away! Wash squid tubes, shrimps and fish fillets and pat dry. Cut squid into rings, cut fish into pieces. Clean, wash and chop the peppers. Peel and finely chop the onion.
3
Peel the garlic and press it through a garlic press. Heat 2 tablespoons of oil in a large pan. Fry the fish, squid and prawns over medium heat for 2-3 minutes while turning. Season with salt and pepper.
4
Remove everything from the pan. Heat 2 tablespoons of oil in the pan. Brown the paprika and onion. Stir in the garlic and rice and steam briefly. Bring 1 litre of water to the boil, dissolve saffron and 1/2 teaspoon of salt in it and pour on.
5
Bring to the boil again while stirring. Add mussels, fish and other seafood. Simmer for about 20 minutes without stirring until all 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.
6
Sort out closed mussels. Season the paella with salt, pepper and lemon juice.