Light Paella

Name: Light Paella
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 pack (125 g) frozen seafood mix; 50 g frozen peas; 150 g Chicken filet; 1 tsp (5 g) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 100 g Risotto Rice; 1 package ground saffron; 100 ml dry white wine; 275 ml Chicken bouillon (instant); 1 (200 g) red pepper; 1 tablespoon (10 g) Lemon juice; 7-10 Tbsp Cockles

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1/2 pack (125 g) frozen seafood mix
50 g frozen peas
150 g Chicken filet
1 tsp (5 g) Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
100 g Risotto Rice
1 package ground saffron
100 ml dry white wine
275 ml Chicken bouillon (instant)
1 (200 g) red pepper
1 tablespoon (10 g) Lemon juice
7-10 Tbsp Cockles

Directions

1
Remove the seafood mixture from the package, rinse briefly under cold water and defrost in a sieve at room temperature for about 1 hour. Defrost the peas. Wash the chicken meat and dab dry. Heat oil in a pan. Fry the meat for about 5 minutes while turning.
2
Season with salt and pepper and take out. Peel onion and garlic and chop finely. Steam them in the frying fat until translucent. Add rice and saffron, fry briefly. Add white wine and chicken stock bit by bit. Cook the rice for about 30 minutes. In the meantime, cut the peppers into quarters, clean, wash and cut into larger pieces. Cut the chicken meat into slices. Dab seafood dry. Add the bell peppers, peas, seafood and chicken to the rice about 5 minutes before the end of the cooking time.
3
In the meantime, cut the peppers into quarters, clean, wash and cut into larger pieces. Cut the chicken meat into slices. Dab seafood dry. Add the bell peppers, peas, seafood and chicken to the rice about 5 minutes before the end of the cooking time. Season with salt, pepper and lemon juice. Arrange in a bowl garnished with a parsley leaf. Garnish with cockles if desired