Paella in Catalan Style

Ingredients

• 400 g chicken breast fillet (prepped, skinless)
• 300 g rabbit meat (hock, alternatively pork tenderloin)
• 2 Tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 Garlic clove
• 150 g Frozen Peas
• 4 artichoke hearts (canned)
• 600 g mixed seafood: squid rings, large shrimp (deveined), mussels
• 200 g white fish fillet (prepped, skinless, e.g., black scabbardfish, stonefish)
• olive oil
• 1 tin saffron strands
• 300 g Spanish short-grain rice
• 800 ml vegetable broth
• 200 ml dry white wine
• Salt
• pepper (ground)
• 0.25 bunch fresh chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized pieces.

2. 2.

   Wash tomatoes and peppers, quarter them, remove seeds; dice tomatoes and slice peppers thinly. Peel onion and garlic and finely chop. Thaw peas. Drain artichoke hearts and cut into strips. Rinse seafood, clean, drain and discard opened mussels. Wash fish, pat dry and cut into bite-sized pieces.

3. 3.

   Sear the meat in a large pan (paella pan) over hot oil until browned all around. Remove and set aside; add seafood to the pan, sear similarly, remove and set aside. Soak saffron in lukewarm water.

4. 4.

   Sauté onion and garlic in a little oil until translucent; add rice, artichoke hearts and peppers, stir briefly, then pour in broth and wine. Stir in saffron and cook over medium heat for about 15 minutes, stirring occasionally.

5. 5.

   Add tomatoes, peas, meat, fish and seafood; season with salt and pepper, cover and simmer another 10 minutes. Taste the paella and serve sprinkled with parsley.