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🍽️ Spanish Rice Pan (Paella)

874 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 zucchini
• 1 red bell pepper
• 2 small carrots
• 1 stalk celery
• 2 tomatoes
• 4 artichoke hearts (can)
• 150 g chorizo
• 250 g chicken breast fillet (ready for cooking, skinless)
• 4 large prawns (ready for cooking, with head)
• 8 scallops (deveined)
• 3 tbsp olive oil
• 250 g risotto rice (e.g. Arborio rice)
• 200 ml dry white wine
• 800 ml chicken broth
• 1 pinch ground saffron
• salt
• pepper (from the mill)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1. Peel the onion and garlic and chop them finely.
2. 2. Wash the vegetables under running water.
3. 3. Trim the zucchini, halve it lengthwise, and slice it.
4. 4. Halve the bell pepper, remove the seeds, and cut into thin strips.
5. 5. Peel the carrots and slice them.
6. 6. Trim the celery and slice it as well.
7. 7. Blanch the tomatoes briefly in boiling water.
8. 8. Immediately cool the tomatoes in cold water.
9. 9. Peel, quarter, and core the tomatoes.
10. 10. Cut the tomato flesh into small cubes.
11. 11. Drain the artichoke hearts well.
12. 12. Cut the artichoke hearts into thin strips.
13. 13. Peel the chorizo and slice it.
14. 14. Wash the meat and pat it dry with kitchen paper.
15. 15. Cut the meat into coarse pieces.
16. 16. Rinse the prawns and mussels under cold water.
17. 17. Pat the prawns and mussels dry on kitchen paper.
18. 18. Heat 2 tablespoons of oil in a large pan.
19. 19. Fry the meat on all sides until well browned.
20. 20. Remove the meat and set it aside.
21. 21. Add the remaining oil and chorizo to the pan.
22. 22. Fry the chorizo briefly.
23. 23. Add the onion, garlic, and vegetables (except tomatoes and artichokes).
24. 24. Fry the vegetables for 3-4 minutes, turning occasionally.
25. 25. Sprinkle in the rice and sweat it until translucent.
26. 26. Deglaze with wine.
27. 27. Let the wine absorb completely.
28. 28. Pour in the broth.
29. 29. Stir in the saffron.
30. 30. Season everything with salt and pepper.
31. 31. Simmer over medium heat for approx. 15 minutes.
32. 32. Mix in the chicken meat.
33. 33. Mix in the artichoke hearts.
34. 34. Mix in the tomatoes.
35. 35. Cook for a further 3 minutes.
36. 36. Add the prawns.
37. 37. Add the mussels.
38. 38. Gently mix in.
39. 39. Cook for a further 4 minutes with the lid closed.
40. 40. Taste the paella and adjust seasoning if needed.
41. 41. Serve with lemon wedges.

Nutrition per serving

• kcal: 874
• Protein: 64 g · Fett/Fat: 35 g · Carbs: 66 g