Paella with Chorizo

Ingredients

• 250 g mussels
• 250 g shrimp (pre‑cooked)
• 250 g squid tubes
• 2 chicken breast fillets (about 120 g each)
• 100 g chorizo
• 1 onion
• 2 Garlic cloves
• 2 bell peppers (red and yellow)
• 1 stalk Celery
• 2 tbsp olive oil
• 250 g Paella rice
• 150 ml dry white wine (or vegetable broth)
• Salt
• ground pepper
• 500 ml poultry broth
• 0.1 g saffron strands (1 sachet)

Instructions

1. 1.

   Wash and clean mussels, discarding any open shells. Rinse shrimp and let drain. Rinse squid, pat dry, and cut into rings. Rinse chicken, pat dry, and dice.

2. 2.

   Slice chorizo. Peel and finely dice onion and garlic. Wash bell peppers, halve, de‑seed, and slice into strips. Wash celery, trim, and slice.

3. 3.

   Heat oil in a paella pan and sauté onion with garlic until translucent. Add chicken and brown for 1–2 minutes. Stir in chorizo, celery, and pepper for 2–3 minutes.

4. 4.

   Add rice, stir briefly, then deglaze with wine. Season with salt and pepper. Pour in a little broth. Let saffron steep in 2 tbsp hot broth for about 5 minutes, then pour remaining broth over the rice and simmer for ~10 minutes.

5. 5.

   Fold in squid. Cook for another ~5 minutes on the stove, stirring. If needed, add more broth and bake in preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 15 minutes. In the last 5 minutes, distribute shrimp and mussels over the paella.

6. 6.

   Remove from oven and season with salt and pepper to taste.