Rice pan Paella
easy
75 mins
75 mins
Ingredients
- 1 Chicken (approx. 1 kg)
- 2 cleaned calamari (cuttlefish)
- 4 King prawns
- 1 red and green pepper
- 1 Onion
- 2 Garlic cloves
- 4 TABLESPOONS Oil
- 250 g Rice
- 1 sachet of ground saffron (capsule)
- 1 l clear broth (instant)
- 250 g Mussels
- 250 g Cockles (order from the fishmonger)
- 100 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Wash the chicken, dab dry and cut into 8 pieces. Wash calamari and cut into rings. Remove the shrimps from their shells and remove the intestines. Clean, wash and cut the peppers into strips.
- 2
Peel and chop the onion and garlic. Heat the oil in a large pan. Fry the prepared ingredients in it. Remove the prawns. Add rice and fry. Dissolve saffron in the boiling broth, add.
- 3
Bring to the boil once, then cook over low heat for about 30 minutes. Stir from time to time. Wash and clean the mussels. Sort out opened mussels immediately. Cook closed mussels in little boiling salt water until they open.
- 4
Throw away any shells that are still closed. Add the peas and prawns to the paella 5 minutes before the end of the cooking time. Season to taste. A Spanish red wine, e.g. Rioja, tastes very good with it.
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