Paella with Chicken and Shrimp

Ingredients

• 300 g chicken breast fillet
• 300 g shrimp (peeled; deveined)
• 2 Tomatoes
• 150 g Frozen Peas
• 1 red bell pepper
• 0.1 g saffron (1 sachet)
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• Salt
• Pepper
• 300 g Paella rice
• 200 ml dry white wine (or vegetable broth)
• 700 ml vegetable broth
• 2 sprigs parsley

Instructions

1. 1.

   Rinse chicken under cold water, pat dry and cut into bite‑sized cubes. Rinse shrimp under cold water and drain well.

2. 2.

   Wash tomatoes. Score them crosswise with a knife, blanch in boiling water for a few seconds, shock in ice water, then peel. Quarter the tomatoes and chop into pieces. Thaw peas. Wash pepper, deseed and cut into small cubes.

3. 3.

   Soak saffron in 3 tbsp warm water. Peel and finely mince onion and garlic.

4. 4.

   Heat oil in a pan. Sear chicken on high heat until browned all over. Season with salt and pepper and set aside.

5. 5.

   Sauté onion and garlic in the hot fat over medium heat until translucent. Add rice and bell pepper cubes, pour in wine, and stir until liquid is absorbed.

6. 6.

   Add broth and saffron; cook over medium heat for about 15 minutes until almost all liquid is absorbed. Stir occasionally to prevent sticking.

7. 7.

   Fold in peas, shrimp, chicken, and tomato pieces. Season with salt and pepper and simmer for another 5 minutes; add more broth if needed and stir occasionally.

8. 8.

   Meanwhile wash parsley, dry it, and pluck the leaves. Divide paella among four plates and garnish with parsley.