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🍽️ Seafood Paella with Squid, Mussels, and Shrimp

858 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 350 g mussels
• 350 g shrimp
• 200 g small squid tubes (kitchen-ready)
• 7 tbsp olive oil
• 1 l meat broth
• 3 tomatoes
• 400 g paella rice
• 0.5 can saffron powder
• 0.5 bunch parsley
• salt
• pepper

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Thoroughly wash the mussels.
4. 4. Discard any mussels that are already open.
5. 5. Peel the shrimp.
6. 6. Cut the squid tubes into rings.
7. 7. Heat two tablespoons of olive oil in a pan.
8. 8. Sauté the onions until translucent.
9. 9. Add the garlic.
10. 10. Pour in the meat broth.
11. 11. Let the mixture simmer uncovered for ten minutes over medium heat.
12. 12. Blanch the tomatoes briefly in boiling water.
13. 13. Peel the tomatoes.
14. 14. Quarter the tomatoes.
15. 15. Remove the seeds from the tomatoes.
16. 16. Chop the tomatoes finely.
17. 17. Heat the remaining olive oil in a large paella pan.
18. 18. Briefly toast the rice while stirring.
19. 19. Dissolve the saffron in a few spoonfuls of the hot broth.
20. 20. Add the saffron broth to the rice along with the rest of the broth.
21. 21. Mix everything well.
22. 22. Add the onions, garlic, and tomatoes to the rice.
23. 23. Add the shrimp, squid, and mussels.
24. 24. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
25. 25. Bake the paella in the oven for 20 minutes.
26. 26. Discard any mussels that remain closed after baking.
27. 27. Wash the parsley.
28. 28. Shake the parsley dry.
29. 29. Chop the parsley finely.
30. 30. Remove the paella from the oven.
31. 31. Season the paella with salt and pepper.
32. 32. Serve the paella garnished with the parsley.

Nutrition per serving

• kcal: 858
• Protein: 50 g · Fett/Fat: 34 g · Carbs: 87 g