🍽️ Exotic Paella with Chicken and Mussels

Name: Exotic Paella with Chicken and Mussels
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 4 onions; 2 bell peppers (red and yellow); 1 mango; 1 papaya; 300 g pineapple; 800 g mussels; 175 ml white wine; 3 tbsp olive oil; 4 chicken drumsticks; salt; pepper (from the mill); 250 g basmati rice; 2 tsp curry powder; 500 ml chicken stock; parsley (for garnishing); thyme (for garnishing)

970 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
4 onions
2 bell peppers (red and yellow)
1 mango
1 papaya
300 g pineapple
800 g mussels
175 ml white wine
3 tbsp olive oil
4 chicken drumsticks
salt
pepper (from the mill)
250 g basmati rice
2 tsp curry powder
500 ml chicken stock
parsley (for garnishing)
thyme (for garnishing)

Instructions

1. Peel the garlic cloves and the onions. Dice them finely.
2. Cut the bell peppers into quarters. Remove the seeds and dice the flesh.
3. Peel the mango. Slice the flesh off the pit and dice it.
4. Peel the papaya. Remove the seeds with a spoon and dice the flesh.
5. Peel the pineapple thoroughly. Cut it into lengthwise quarters.
6. Remove the hard core of the pineapple. Dice the flesh.
7. Wash the mussels in cold water. Remove any beards if present.
8. Discard any mussels that are already open.
9. Bring the white wine to a boil in a pot.
10. Add the mussels to the boiling wine. Steam them covered until they open.
11. Strain the mussels into a colander and reserve the liquid.
12. Discard any mussels that remain closed after steaming.
13. Split the chicken drumsticks at the joint.
14. Season the chicken pieces with salt and pepper.
15. Brown the chicken pieces all over in hot oil in a paella pan or a large ovenproof frying pan.
16. Place the pan in the preheated oven (190°C; middle rack).
17. Bake the chicken pieces for about 10 minutes.
18. Remove the pan from the oven.
19. Place the pan back on the stovetop.
20. Sauté the garlic and onions, stirring, over medium heat.
21. Add the diced peppers and rice.
22. Sprinkle everything with curry.
23. Cook the mixture briefly, stirring constantly.
24. Pour in the chicken stock and mussel broth.
25. Season everything with salt and pepper.
26. Bring everything to a boil.
27. Bake the paella in the oven for another 25 minutes.
28. Add the prepared fruit 10 minutes before the end of the cooking time.
29. Fold the fruit in.
30. Place the mussels on top of the paella shortly before the end of the cooking time.
31. Let the mussels heat through.
32. Serve the dish garnished with parsley and thyme.

Nutrition per serving

kcal: 970
Protein: 64 g · Fett/Fat: 36 g · Carbs: 88 g