Rice Pan with Seafood (Paella)

Ingredients

• 400 g mussels
• 250 g fresh squid (prepped for cooking)
• 250 g large peeled shrimp (except tail fin) and deveined
• 1 red bell pepper
• 2 Tomatoes
• 1 Shallot
• 2 Garlic cloves
• 3 tbsp olive oil
• 300 g long grain rice
• 150 ml dry white wine
• 400 ml fish stock
• 400 ml vegetable stock
• Salt
• pepper (ground)
• 0.1 g saffron threads
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and clean the mussels, removing any open shells. Rinse and trim the squid, cutting the mantle into rings and tentacles into pieces. Pat the shrimp dry.

2. 2.

   Wash the bell pepper, quarter it, remove seeds and white membranes, then dice. Boil the tomatoes, cool, peel, quarter, seed, and dice. Peel and finely chop the shallot and garlic.

3. 3.

   Heat 2 tbsp olive oil in a pan, briefly sauté the seafood, remove and set aside. Add the bell pepper to the pan and sauté briefly. Remove and set aside; heat remaining oil. Sauté the shallot and garlic until translucent, add rice, stir briefly, then pour in wine and both stocks. Season with salt, pepper, saffron, stir well, cover and simmer on medium for 20‑25 minutes. Return bell pepper, tomatoes, parsley, and seafood to the pan, mix into the rice, cover and cook for another 5‑7 minutes.

4. 4.

   Serve immediately.