Classic Paella

Ingredients

• 250 g mussels
• 250 g shrimp (pre‑cooked)
• 250 g squid tubes
• 2 chicken breast fillets (about 140 g each)
• 100 g chorizo
• 2 onions
• 2 Garlic cloves
• 1 red bell pepper
• 2 tbsp olive oil
• 250 g Paella rice
• 150 ml dry white wine
• Salt
• ground black pepper
• 500 ml poultry broth
• 0.1 g saffron threads (1 sachet)
• 200 g peas
• 2 lemons
• 1 handful parsley

Instructions

1. 1.

   Wash and clean mussels; discard any that are open. Rinse shrimp and let drain. Rinse squid tubes, pat dry and cut into rings. Rinse chicken, pat dry and cut into large pieces. Slice chorizo.

2. 2.

   Peel onions and garlic and dice finely. Wash bell pepper, halve it, remove seeds and cut into pieces. Heat oil in a paella pan and sauté onions with garlic until translucent.

3. 3.

   Add chicken and brown for 1–2 minutes. Stir in chorizo and bell pepper and cook for another 2–3 minutes. Mix in rice, stir briefly and deglaze with wine. Season with salt and pepper.

4. 4.

   Pour in a little broth. Let saffron threads steep in 2 tbsp hot broth for about 5 minutes. Combine with the remaining broth and pour over the rice; simmer for about 10 minutes. Add squid and cook for another 5 minutes, stirring occasionally.

5. 5.

   Add peas and, if needed, more broth. Transfer to a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) and bake for about 15 minutes until the liquid is absorbed. During the last 5 minutes, distribute shrimp and mussels on top of the paella.

6. 6.

   Slice lemons into wedges, wash parsley, pat dry and chop finely. Remove paella from oven, taste again if desired, garnish with lemon and parsley, and serve.