Paella

Ingredients

• 1 tsp saffron (0.1 g)
• 1 onion
• 1 Garlic clove
• 150 g green peas (frozen)
• 1 bell pepper
• 150 g Brown Mushrooms
• 2 Tomatoes
• 250 g Chicken breast fillet
• 200 g white fish fillet (e.g., cod)
• 150 g shrimp (peeled and deveined)
• 500 g cooked mussels
• 4 tbsp olive oil
• 300 g Paella rice
• 200 ml dry white wine (or vegetable broth)
• 800 ml meat broth
• 1 tbsp butter
• Salt
• pepper (ground)
• a splash lemon juice

Instructions

1. 1.

   Soak saffron in 3 tbsp lukewarm water. Peel and finely chop the onion and garlic. Thaw the peas. Wash the bell pepper, halve it, remove seeds and white membranes, and slice into thin strips. Clean the mushrooms and cut them into thin slices. Wash the tomatoes, quarter them, remove seeds, and dice small.

2. 2.

   Wash and pat dry the meat and fish, then cut into bite‑sized cubes. Rinse the shrimp under a sieve and let them drain well. Separate mussels from their shells.

3. 3.

   Heat 2 tbsp oil in a large paella pan and sear the meat all over until browned.

4. 4.

   Remove the meat, set aside, and heat the remaining oil in the pan. Sauté onion with garlic, add bell pepper and rice, stir briefly, then deglaze with wine. Allow it to absorb completely, pour in broth, and mix in saffron. Cook everything over medium heat for about 15 minutes.

5. 5.

   In another pan, sauté mushrooms in melted butter while stirring, then set aside.

6. 6.

   Add the meat, fish, peas, and tomatoes to the paella, cook for an additional 4–5 minutes. Then stir in mushrooms, mussels, and shrimp, season with salt, pepper, and lemon juice, and simmer for about 3 more minutes. Taste the Spanish paella one last time, plate it, and serve.