Paella

The dish originates from Valencia. It is an excellent mix of different flavors that together create true harmony.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 6 pieces Meat, chicken, thighs

  • 250 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 1 l Soup base, chicken, cube

  • 250 g Tomato, red

  • 2 pod Garlic, fresh

  • 2 pinch Saffron, dry

  • 500 g Rice, white, long grain

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 125 g Beans, fresh

  • 500 g Shellfish, oysters

  • 125 g Fish, lobster, fresh

  • 1 piece Lemon, fresh, without shell

Steps

  1. Discard any open mussels immediately, and thoroughly scrub the rest under cold water with a stiff brush to remove the beards or so-called byssus threads. Soak saffron in 2.5 dl of hot water and let it sit for 5 minutes. Rinse the beans. Peel the garlic, crush it with a knife, and chop it finely. Wash the tomato, immerse it in boiling water for a few minutes, then peel it, drain well, and cut it into small pieces. Wash the bell peppers, remove the seeds, and dice them. Peel the onion, wash it, and chop it. Wash the chicken thighs and dry them well. Cut the bacon lengthwise into shorter strips.

  2. Heat oil in a large non-stick pot. Be careful not to let it smoke. Add the chicken thighs and roast them for 10 minutes over moderate heat to brown them nicely on all sides. Add the bacon and chopped onion. Mix well and sauté for 5 minutes.

  3. Preheat the oven to 180 °C. Add the tomato, garlic, broth, and saffron water to the chicken thighs. Cover the pot and increase the heat until the liquid boils. Then add the rice, bell peppers, beans, salt, and pepper. Mix everything well and bake in the oven for 40 minutes, allowing the rice to absorb all the liquid. Then remove the pan from the oven and place it on a warm surface.

  4. Place the cleaned mussels in the pan, add 1 cm of boiling water, and cook in the covered pan for 5 minutes. Shake the pan several times during cooking. Drain the mussels and discard any that remain closed. Add the mussels and cooked shrimp tails to the pot with the rice and other ingredients. Return the pot to the stove and cook covered over moderate heat for another 5 minutes.

  5. Before serving, wash the lemon and slice it into wedges. Place it in the pan for garnish.

Nutrition Information (Per 100g)

  • Calories: 192.46 kcal
  • Fat: 8.78 g
    • Saturated Fat: 2.4 g
  • Carbohydrates: 16.43 g
    • Sugars: 0.74 g
  • Protein: 9.09 g
  • Fiber: 0.6 g

Advice

Paella is best when prepared in a special shallow pan with two handles.