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🍽️ Crispy Poultarde Paella with Oven-Roasted Peppers

1299 kcal · 30 min · 4 servings

Ingredients

• 1000 g Poularde (1 Poularde)
• 2 red bell peppers
• 4 tomatoes
• 2 small onions
• 3 garlic cloves
• 300 g peas (frozen)
• 400 g mussels
• 6 shrimp
• 1 sachet saffron
• 500 g short-grain rice
• 1.25 l vegetable broth
• 1 lemon

Instructions

1. 1. Divide the poultarde meat into ten equal pieces.
2. 2. Preheat the oven to 200 degrees.
3. 3. Cut the bell peppers in half lengthwise.
4. 4. Remove the inside of the peppers and then rinse them.
5. 5. Dry the bell peppers with a kitchen towel.
6. 6. Line a baking sheet with parchment paper or aluminum foil.
7. 7. Place the bell peppers cut-side down on the baking sheet.
8. 8. Put the baking sheet into the oven.
9. 9. Bake the peppers until the skin blisters and turns brown.
10. 10. Take the peppers out of the oven.
11. 11. Cool the peppers under cold water.
12. 12. Peel the skin off the bell peppers.
13. 13. Cut the flesh of the peppers into strips.
14. 14. Score the tomatoes with a knife in a cross pattern.
15. 15. Pour boiling water over the tomatoes.
16. 16. Peel the skin off the tomatoes.
17. 17. Cut the flesh of the tomatoes into cubes.
18. 18. Peel the onions.
19. 19. Peel the garlic cloves.
20. 20. Finely chop the onions and garlic.
21. 21. Take the peas out of the freezer.
22. 22. Let the peas thaw.
23. 23. Heat the oil in a large pan.
24. 24. Fry the poultarde pieces over high heat.
25. 25. Remove the browned poultarde pieces from the pan.
26. 26. Fry the shrimp over high heat.
27. 27. Remove the browned shrimp from the pan.
28. 28. Fry the mussels over high heat.
29. 29. Remove the browned mussels from the pan.
30. 30. Sweat the onions and garlic in the pan.
31. 31. Add the tomato cubes.
32. 32. Let the onions become soft.
33. 33. Stir in the saffron.
34. 34. Add the rice to the pan.
35. 35. Fry the rice until translucent.
36. 36. Heat the broth.
37. 37. Pour the hot broth over the rice.
38. 38. Bring the mixture to a boil.
39. 39. Simmer the paella for 10 minutes.
40. 40. Place the pepper strips on the rice.
41. 41. Place the poultarde pieces on the rice.
42. 42. Simmer the paella for another 10 minutes.
43. 43. Add the mussels to the paella.
44. 44. Add the shrimp to the paella.
45. 45. Cover the pan with aluminum foil.
46. 46. Put the pan into the oven.
47. 47. Bake the paella at 180 degrees for 15 minutes.
48. 48. Cut the lemons into eighths.
49. 49. Serve the lemons with the paella.

Nutrition per serving

• kcal: 1299
• Protein: 90 g · Fett/Fat: 51 g · Carbs: 118 g