Paella Ii
Ingredients
- 20 mussels, cleaned and debearded
- 10 large shrimp ⓘ
- 2 large squid, cleaned and sliced into rings ⓘ
- 2 tablespoons olive oil ⓘ
- 2 pounds boneless, skinless chicken pieces cut into chunks ⓘ
- 3 cloves garlic, chopped ⓘ
- 1 red bell pepper, sliced ⓘ
- 2 tomatoes, cubed ⓘ
- 3 cups long-grain white rice ⓘ
- 1 pinch saffron ⓘ
- 1 teaspoon paprika ⓘ
Instructions
- In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
- Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
- Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
- Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
- Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
Nutrition & Diet Analysis (per serving)
619
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).