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🍽️ Tomás's Paella

663 kcal · 70 min · 4 servings

Ingredients

• 600 g chicken breast (diced)
• 3 bell pepper(s), colorful (diced small)
• 5 garlic clove(s) (very finely diced)
• 250 g shrimp(s) (King Prawns)
• 500 g squid tube(s) ((Sepia tubes), cut into rings)
• 500 g pangasius fillet(s)
• 250 g rice
• 0.5 Liter vegetable broth
• 1 pinch(es) saffron powder
• 200 g peas, frozen
• 250 g corn (from the can)
• 6 tbsp olive oil
• 2 onion(s) (diced small)
• 500 g mussel(s)
• to taste wine
• 3 lemon(s) (cut into wedges)
• salt and pepper
• spice(s) (to taste)

Instructions

1. 1. Dice all ingredients.
2. 2. Make sure the meat pieces are slightly larger than the vegetable cubes.
3. 3. Heat the olive oil in a large paella pan.
4. 4. Fry the chicken.
5. 5. Add onions, garlic, and peppers.
6. 6. Continue frying until the onions become soft and translucent.
7. 7. Sprinkle the rice over the mixture and fry it briefly.
8. 8. Pour in the broth.
9. 9. Add the saffron powder.
10. 10. Let the paella simmer slowly.
11. 11. Cook the mussels in a little wine until they open.
12. 12. Discard any mussels that remain closed after cooking.
13. 13. Cut the squid tubes into thin rings.
14. 14. Fry the squid rings over high heat.
15. 15. Fry the prawns in the same way.
16. 16. Fry the pangasius fillet in the same way.
17. 17. Wait until the rice is cooked after about 20 minutes.
18. 18. Add all other ingredients except the mussels.
19. 19. Mix everything well.
20. 20. Cover the pan with aluminum foil.
21. 21. Let the dish rest for another 15 minutes.
22. 22. Finally, decorate the dish with the mussels arranged around the edge.
23. 23. Decorate the dish additionally with some lemon wedges.

Nutrition per serving

• kcal: 663
• Protein: 76 g · Fett/Fat: 15 g · Carbs: 53 g