Paella de marisco (seafood paella)

Name: Paella de marisco (seafood paella)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Mussels (e.g. mussels and cockles); 250 g ready-to-cook squid tubes; 6 (approx. 125 g; without head, with shell) raw shrimps - all fresh or frozen; 400 g Fish fillet without skin (e.g. pollack); 2 Peppers; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 250 g Paella or Arborio rice; 1 little box ground saffron; 150 g frozen peas; 7-10 Tbsp Juice from 1⁄2 Lemon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Mussels (e.g. mussels and cockles)
250 g ready-to-cook squid tubes
6 (approx. 125 g; without head, with shell) raw shrimps - all fresh or frozen
400 g Fish fillet without skin (e.g. pollack)
2 Peppers
1 Onion
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
250 g Paella or Arborio rice
1 little box ground saffron
150 g frozen peas
7-10 Tbsp Juice from 1⁄2 Lemon

Directions

1
Defrost frozen seafood. Clean the mussels and wash them thoroughly under cold running water. Wash squid tubes, shrimps and fish fillets and pat dry. Cut squid into rings and fish into pieces.
2
Clean, wash and chop the peppers. Peel and chop onion and garlic.
3
Heat 2 tablespoons of oil in a large (paella) frying pan. Fry the fish, squid and prawns over medium heat for 3-5 minutes while turning. Season with salt and pepper. Remove everything from the pan.
4
Heat 2 tablespoons of oil in a frying pan. Sauté the bell pepper, onion and garlic. Add rice and steam briefly. Mix 1 l hot water with saffron and 1⁄2 tsp. salt, pour on and bring to the boil.
5
Add the mussels and simmer together, stirring frequently, for about 20 minutes until all the liquid is absorbed. Add frozen peas, fried fish and seafood, and cook for the last 5 minutes.
6
Finally, cover the paella with a tea towel and let it rest for 5-8 minutes. Sort out closed mussels. Season paella with salt, pepper and lemon juice