Seafood Paella with Beans and Rabbit

Ingredients

• 200 g squid tubes (ready to cook)
• 200 g shrimp (ready to cook; peeled and deveined)
• 12 large mussels
• 300 g rabbit meat (ready to cook, from the hindquarters)
• 300 g chicken breast fillet (skinless)
• 1 red bell pepper
• 200 g Green beans
• Salt
• 0.1 g saffron threads (1 sachet)
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 250 g short-grain rice
• 100 ml dry white wine
• 750 ml vegetable broth
• paprika powder sweet
• ground black pepper

Instructions

1. 1.

   Rinse and pat dry the squid and shrimp. Cut the squid into rings. Wash, clean, and discard any open mussels. Rinse, pat dry, and cut the meat into bite-sized pieces.

2. 2.

   Halve the bell pepper, remove seeds, wash, and slice into thin strips. Wash and trim the beans, blanch in boiling salted water for 5 minutes, drain, and shock with cold water. Soak saffron in 3 tbsp lukewarm water.

3. 3.

   Peel and finely chop the shallot and garlic. In a hot pan with 2 tbsp oil, sear the meat pieces on all sides until crisp, remove and set aside. Sear the seafood briefly, remove and set aside.

4. 4.

   Heat 2 tbsp oil in the pan and sauté the shallot and garlic until translucent. Add the rice, stir for a moment, then deglaze with wine and broth. Add spices and saffron, stir occasionally over medium heat for about 25 minutes.

5. 5.

   Fold the beans, bell pepper, meat, and seafood into the rice, cover, and let simmer on low heat for about 10 minutes. Taste the paella and serve plated.