Paella
easy
90 mins
90 mins
Ingredients
- 6-8 ready-to-cook scampi
- 200 g Stone bite filet
- 1 untreated lemon
- 7-10 Tbsp Salt
- 4 TABLESPOONS Olive oil
- 4 Chicken drumsticks (approx. 100 g each)
- 7-10 Tbsp Pepper
- 1/2 bunch Spring onions
- 1 big red pepper
- 2 Garlic cloves
- 250 g Risotto Rice
- 2 TABLESPOONS clear chicken stock (instant)
- 1 Bag of saffron threads (box)
- 500 g (110 g) mussels in shell or 1 tin of mussel meat natural
- 100 g frozen peas
Directions
- 1
Wash the scampi and fish fillets. Dab fish dry and cut into bite-sized pieces. Wash the lemon thoroughly. Squeeze half of it and sprinkle the fish with the juice. Season with salt.
- 2
Heat two tablespoons of oil in a wide frying pan. Fry the fish and scampi for three minutes, turning them over. Remove and put aside. Wash the chicken legs, pat dry and fry in the frying fat until golden brown all around.
- 3
Cook for 20 minutes, turning several times. Season with salt and pepper. Remove. Clean and wash spring onions and peppers and cut them into pieces. Peel garlic and chop finely. Heat the remaining oil in the frying fat.
- 4
Sauté the garlic, spring onions and bell peppers in it. Add rice and fry. Deglaze with 1 1/4 litre of water and bring to the boil. Stir in chicken soup and saffron. Cover the rice and let it swell at low heat for 20 minutes.
- 5
Stir carefully from time to time. Cut the remaining lemon half into thin slices. Brush the mussels thoroughly under cold running water. Tear off the beards. Discard opened mussels. Mix the mussels with the fried ingredients and the peas into the rice.
- 6
(Drain the mussel meat from the tin and fold in). Cover and cook for another ten minutes. Mussel shells must be open. Season and serve the paella.
Nutrition Facts
550 kcal
58 g
18 g
39 g
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