Classic Seafood Paella

Ingredients

• 1 vegetable onion
• 2 Garlic cloves
• 3 tomatoes
• 400 g mussels
• 300 g shrimp (pre‑cooked)
• 300 g squid (pre‑cooked)
• 10 tbsp olive oil
• 1 l vegetable broth
• 400 g short‑grain rice
• 0.5 can saffron powder
• 1 red bell pepper
• 150 g peas (frozen)
• Salt
• Pepper
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel and roughly chop onion and garlic. Wash tomatoes, halve, core, and cut into large cubes. Rinse mussels and clean; discard any that remain open. Wash shrimp and squid and cut into small pieces.

2. 2.

   Heat 5 tbsp olive oil in a pan and sauté onion until translucent, then add garlic. Pour in 1/2 l broth and simmer uncovered for 10 minutes, adding mussels to cook. Remove still‑closed mussels, lift the cooked ones from the pot and set aside.

3. 3.

   In a large paella pan heat remaining olive oil and briefly toast rice while stirring. Dissolve saffron in a few spoonfuls of hot broth, then add the rest of the broth and onion mixture to the rice; bring to a boil and simmer for about 25 minutes.

4. 4.

   Halve the bell pepper, core, wash, and cube it. Mix tomatoes, peas, shrimp, and squid into the paella. Bake covered in a preheated oven at 200 °C (180 °C fan‑forced) for about 20 minutes. Five minutes before finishing, stir in mussels, season with salt and pepper, and reheat in the paella.

5. 5.

   Wash, dry, shake off excess water, and chop parsley. Sprinkle over the seafood paella and serve.