Paella Tarte with Shrimp, Mussels and Chicken

Ingredients

• 200 g Flour
• 1 pinch salt
• 140 g butter
• flour (for dusting)
• butter (for the pan)
• 1 onion
• 4 Garlic cloves
• 320 ml dry white wine
• 320 ml vegetable broth
• 80 g Butter
• 200 g arborio rice
• 12 large shrimp (peeled except for tail segment and deveined)
• 10 mussels
• 1 chicken breast fillet (≈140 g)
• 1 chorizo
• 2 tbsp finely chopped coriander
• 2 tbsp freshly chopped parsley
• Salt
• black pepper (ground)
• 3 egg yolks
• 200 g whipping cream
• 100 g grated Parmesan
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Mix flour and salt, sift onto a work surface, create a well in the center, add 3 tbsp cold water and scatter butter around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) with top and bottom heat.

3. 3.

   Peel and finely chop onion and garlic. Bring wine and broth to a boil in a pot. Sauté half the onion with half the garlic and rice in half the butter until translucent. Add some hot liquid, let rice absorb, then add more liquid. Stir constantly until the rice has bite but is not soft (about 15 minutes). Remove from heat.

4. 4.

   Wash and drain all seafood; pat dry. Discard open mussels. Wash chicken, pat dry and slice into strips. Slice chorizo as well.

5. 5.

   Heat remaining butter in a large pan. Add remaining onion, garlic, shrimp, mussels, chicken and chorizo. Cook for about 5 minutes. Add the risotto mixture and stir well. Fold in herbs, season with salt and pepper. Whisk egg yolks with cream and Parmesan and taste.

6. 6.

   Roll out dough on floured surface slightly larger than pan, line buttered pan with it, lifting a rim.

7. 7.

   Spread paella mixture onto dough base, pour egg‑cream mixture over it, bake for about 25 minutes in preheated oven.

8. 8.

   Remove from oven, release from pan, garnish with fresh coriander. Serve with saffron mayonnaise.