Fiery Paella

Ingredients

• 1 vegetable onion
• 2 Garlic cloves
• 350 g mussels
• 400 g shrimp
• 200 g pre‑cooked calamari rings
• 10 tbsp olive oil
• Salt
• Pepper
• 3 tomatoes
• 1 l strained meat broth (from a jar)
• 400 g short‑grain rice
• 0.5 can saffron powder
• 0.5 small mild red pepper (cut into cubes)
• 0.5 small green bell pepper (cut into cubes)
• 3 tbsp chopped parsley
• 2 lemons (sliced)

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Peel, core, and dice the tomatoes. Rinse mussels, peel two‑thirds of the shrimp, wash calamari and cut into small pieces. Heat 5 tbsp olive oil in a large deep pan, sauté the onion until translucent, then add the pressed garlic. Pour in half a liter of broth and simmer uncovered for 10 minutes. In a separate paella pan or skillet, heat the remaining olive oil and briefly toast the rice while stirring. Dissolve saffron in a few spoonfuls of hot broth, then combine with the rest of the broth and onion mixture, bring to a boil, and let simmer for about 25 minutes.

2. 2.

   Add bell pepper, tomatoes, peeled shrimp, calamari, and mussels; stir gently. Arrange the shrimp shells decoratively on top of the paella. Transfer to a preheated oven at 200°C (392°F) covered with foil and bake for approximately 20 minutes. Sprinkle with parsley and lemon slices before serving.