Chicken Paella

Ingredients

• 250 g mussels
• 250 g shrimp (pre‑cooked)
• 250 g squid tubes
• 2 chicken breast fillets (about 120 g each)
• 100 g chorizo
• 1 onion
• 2 Garlic cloves
• 2 Bell peppers
• 100 g peas (frozen)
• 2 tbsp olive oil
• 250 g Paella rice
• 150 ml dry white wine
• Salt
• pepper (ground)
• 500 ml poultry broth
• 1 tin saffron strands (0.1 g)

Instructions

1. 1.

   Wash and clean the mussels, discarding any open ones. Rinse the shrimp and let them drain. Rinse the squid tubes, pat dry, and cut into rings. Rinse the chicken, pat dry, and cube it. Slice the chorizo into rounds. Peel and finely dice the onion and garlic. Wash the bell peppers, halve them, clean, and slice into strips. Thaw the peas.

2. 2.

   Heat oil in a paella pan and sauté the onions with garlic until translucent. Add the chicken and brown for 1–2 minutes. Stir in the chorizo and bell pepper and cook 2–3 minutes. Mix in the rice, stir briefly, then deglaze with wine. Season with salt and pepper. Pour in a little broth. Let saffron strands steep in 2 tbsp hot broth for about 5 minutes. Add the remaining broth over the rice and simmer for about 10 minutes.

3. 3.

   Preheat the oven to 180 °C (356 °F) fan‑forced.

4. 4.

   Add the squid and peas, then cook on the stove for another ~5 minutes, shaking the pan occasionally.

5. 5.

   If needed, add more broth and transfer to the preheated oven for an additional ~15 minutes until the liquid is absorbed. During the last ~5 minutes, distribute shrimp and mussels over the paella.

6. 6.

   Remove from the oven, taste, and serve.