Fish Paella

Ingredients

• 2 chicken breast fillets
• 1 vegetable onion
• 2 Garlic cloves
• 350 g Venus clams
• 200 g mixed seafood (frozen)
• 300 g fish fillet
• 10 tbsp olive oil
• Salt
• Pepper
• 3 tomatoes
• 1.5 L meat broth (canned)
• 400 g short-grain rice
• ½ can saffron powder
• 200 g frozen peas
• 1 red bell pepper
• 2 artichoke hearts (canned)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Halve the bell pepper, remove seeds, wash, and cut into strips. Peel, core, and dice the tomatoes. Cut the chicken breast into bite-sized slices. Wash the clams. Heat 5 tbsp olive oil in a large, deep pan and sauté the onion until translucent. Add the pepper. Brown everything lightly while stirring, season with salt and pepper, and add the minced garlic.

2. 2.

   Pour in the tomatoes and ½ liter of meat broth, simmer uncovered for 10 minutes. Then add another ½ L of broth and continue to simmer for 10 more minutes. In a large paella pan or skillet, heat the remaining olive oil and briefly toast the rice while stirring.

3. 3.

   Dissolve saffron in a few spoonfuls of hot broth and combine with the rest of the broth, adding it to the rice; mix well. Halve the artichoke hearts. Cut the fish fillet into bite-sized pieces. Add the vegetable mixture to the rice, then add the chicken, peas, artichokes, seafood, fish pieces, and clams. Preheat the oven to 200°C and bake the paella for about 20 minutes. Sprinkle with parsley before serving.