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🍽️ Seafood Paella

599 kcal · 30 min · 4 servings

Ingredients

• 400 g mussels
• 250 g fresh squid (kitchen-ready)
• 250 g peeled tiger prawns (tail fin left on) and deveined
• 1 red bell pepper
• 2 tomatoes
• 1 shallot
• 2 garlic cloves
• 3 tbsp olive oil
• 300 g short-grain rice
• 150 ml dry white wine
• 400 ml fish stock
• 400 ml vegetable stock
• salt
• pepper (from the mill)
• 0.1 g saffron threads
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the mussels thoroughly. Discard any mussels that are already open as they may be spoiled. Clean the squid. Cut the body into rings and the tentacles into bite-sized pieces. Wash the prawns and pat them dry with a kitchen towel.
2. 2. Wash the bell peppers. Cut them into quarters, remove the seeds and white inner membranes. Dice the flesh into small cubes. Blanch the tomatoes briefly in boiling water, shock them in cold water, peel them, quarter them, remove the seeds, and dice them as well. Peel the shallot and garlic and chop both finely.
3. 3. Heat two tablespoons of olive oil in a large pan. Briefly fry the seafood, remove it, and set it aside. Add the bell pepper cubes to the pan and sauté briefly. Remove them as well and set aside. Heat the remaining oil in the pan. Sauté the shallot and garlic until translucent. Add the rice and sauté briefly. Deglaze with the wine and the two broths. Season with salt and pepper. Stir in the saffron. Simmer everything over medium heat with the lid closed for 20 to 25 minutes.
4. 4. Return the bell peppers, tomatoes, parsley, and seafood to the pan. Gently mix everything until heated through. Serve the dish immediately.

Nutrition per serving

• kcal: 599
• Protein: 46 g · Fett/Fat: 12 g · Carbs: 67 g