Paella with Mussels and Chicken

Ingredients

• 200 g frozen peas
• 2 red bell peppers
• 300 g chicken breast fillet (pre-cooked; skinless)
• 4 large shrimp (pre-cooked; with head and shell)
• 350 g mussels (pre-cooked)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• black pepper (ground)
• 300 g short-grain rice
• 0.1 g saffron strands
• sweet paprika powder (to taste)
• 750 ml meat broth

Instructions

1. 1.

   Thaw peas. Wash bell peppers, quarter them, remove seeds and cut into bite-sized pieces. Rinse chicken, pat dry and cut into ~2 cm cubes. Rinse shrimp and mussels; discard any open shells. Peel onion and garlic and finely chop.

2. 2.

   Heat oil in a pan and sear the chicken on all sides until golden. Season with salt and pepper, flip once more and remove from pan. Add mussels and shrimp to the pan, season, stir-fry briefly and remove any still closed mussels. Set mussels and shrimp aside. Sauté bell peppers in the same pan and set aside.

3. 3.

   Add onion and garlic to the pan, cook until translucent, then add rice and spices, pouring in broth. Simmer over medium heat for 20–25 minutes. Add bell peppers and thawed peas 5 minutes before the end of cooking and warm through.

4. 4.

   Return chicken and seafood to the pan, mix well, cover and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10 minutes until fully cooked. Remove paella, season with salt and pepper, and serve immediately.