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🍽️ Paella with Chicken and Shrimp

532 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet
• 300 g shrimp (peeled; deveined)
• 2 tomatoes
• 150 g frozen peas
• 1 red bell pepper
• 0.1 g saffron (1 sachet)
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• salt
• pepper
• 300 g paella rice
• 200 ml dry white wine (or vegetable broth)
• 700 ml vegetable broth
• 2 sprigs parsley

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the chicken into bite-sized cubes.
3. 3. Rinse the shrimp under cold water and let them drain well.
4. 4. Wash the tomatoes thoroughly.
5. 5. Use a sharp knife to make a small cross on the bottom of each tomato.
6. 6. Pour boiling water over the tomatoes for a few seconds.
7. 7. Peel the skin off the tomatoes.
8. 8. Quarter the tomatoes and cut them into small pieces.
9. 9. Let the peas thaw.
10. 10. Wash the bell peppers.
11. 11. Remove the inside of the bell peppers.
12. 12. Cut the bell peppers into small cubes.
13. 13. Soak the saffron in three tablespoons of lukewarm water.
14. 14. Peel the onion.
15. 15. Peel the garlic clove.
16. 16. Finely chop the onion.
17. 17. Finely chop the garlic.
18. 18. Heat the oil in a large pan.
19. 19. Sear the chicken pieces on all sides over high heat.
20. 20. Season the meat with salt and pepper.
21. 21. Remove the meat from the pan and set it aside.
22. 22. Sauté the onion and garlic in the hot fat over medium heat until translucent.
23. 23. Add the rice to the pan.
24. 24. Add the bell pepper cubes to the pan.
25. 25. Deglaze the mixture with wine.
26. 26. Stir until the wine has been completely absorbed by the rice.
27. 27. Add the broth to the pan.
28. 28. Add the soaked saffron to the pan.
29. 29. Let the dish cook over medium heat for about 15 minutes.
30. 30. Wait until the broth is almost completely absorbed.
31. 31. Stir the dish occasionally to prevent the rice from burning.
32. 32. Stir the peas into the dish.
33. 33. Add the shrimp to the pan.
34. 34. Return the prepared chicken to the pan.
35. 35. Add the tomato cubes to the pan.
36. 36. Season the dish again with salt and pepper.
37. 37. Let everything cook for another 5 minutes.
38. 38. Add a little more broth if necessary.
39. 39. Stir the dish occasionally.
40. 40. Wash the parsley.
41. 41. Shake the parsley dry.
42. 42. Pluck the parsley leaves from the stems.
43. 43. Divide the paella among four plates.
44. 44. Garnish the paella with the parsley leaves.

Nutrition per serving

• kcal: 532
• Protein: 42 g · Fett/Fat: 5 g · Carbs: 69 g