Seafood Paella
Seafood paella not only makes you crave a vacation but also contains plenty of minerals and vitamins.
Ingredients
- 150 g fine green beans
- Salt
- 1 onion
- 1 Garlic clove
- 1 red bell pepper
- 150 g tomatoes (2 tomatoes)
- 0.1 g saffron threads (1 sachet)
- 3 tbsp olive oil
- Pepper
- 200 g risotto rice (or Spanish short-grain rice)
- 400 ml classic vegetable broth
- 300 g mixed seafood (frozen)
- 1 small organic lemon
- 5 sprigs parsley
Instructions
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1.
Wash, trim and cover the beans in boiling salted water; cook for 10 minutes.
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2.
Meanwhile peel and dice the onion and garlic. Quarter the bell pepper, remove seeds, wash and cut into strips.
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3.
Wash the tomatoes, cut off the stem ends with a wedge shape, and dice them.
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4.
Drain the beans, rinse briefly under cold running water, then drain. Dissolve saffron in a cup of warm water using 2 tbsp and stir until dissolved.
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5.
Heat oil in a large pan. Sauté onion, garlic and bell pepper. Lightly salt and pepper.
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6.
Add rice and stir until translucent. Add about one-third of the broth and let everything simmer over low heat with occasional stirring until the liquid has evaporated.
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7.
Add another third of the broth to the rice. Mix in the seafood and bring to a boil. Then simmer over low heat, stirring occasionally, for about 10 minutes.
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8.
Stir in the remaining broth, dissolved saffron, beans and tomatoes into the paella. Simmer for another 8–10 minutes until the rice is cooked yet still has some bite.
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9.
Rinse the lemon hot, dry it, and cut into wedges.
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10.
Wash parsley, shake off excess water, remove leaves from stems and finely chop. Mix parsley into the paella, season with salt and pepper. Serve garnished with lemon wedges.
