Seafood Paella with Chicken

Ingredients

• 300 g mussels
• 300 g shrimp (prepped)
• 250 g squid tubes
• 1 chicken (prepped; ca. 1.2 kg)
• Salt
• pepper (ground)
• 2 onions
• 2 Garlic cloves
• 1 red bell pepper
• 4 tbsp olive oil
• 250 g Paella rice
• 150 ml dry white wine (or vegetable broth)
• 500 ml poultry stock
• 0.1 g saffron threads (1 sachet)
• 2 Organic lemons
• 1 handful parsley

Instructions

1. 1.

   Wash and clean mussels; discard any that remain open. Rinse shrimp and let drain. Rinse squid, pat dry, slice into rings. Rinse chicken, pat dry, cut into about 12 pieces, season with salt and pepper.

2. 2.

   Peel and finely dice onions and garlic. Halve the bell pepper, remove seeds, wash and slice into strips. Heat 2 tbsp oil in a pan and sear the chicken pieces on all sides until golden; set aside.

3. 3.

   Add mussels and shrimp to the pan, sauté while stirring and seasoning. Remove any still closed mussels; set aside as well.

4. 4.

   Pour remaining oil into the pan and sauté onions with garlic and rice until translucent. Deglaze with wine, add a splash of stock. Let saffron threads steep in 2 tbsp hot stock for about 5 minutes. Pour over rice along with the rest of the stock and simmer for ~10 minutes.

5. 5.

   Fold in chicken pieces and squid tubes; bake in preheated oven at 180 °C (160 °C fan) for about 15 minutes until liquid is absorbed. During the last 5 minutes, distribute shrimp, bell pepper strips, and mussels over the paella.

6. 6.

   Wash lemons, grate dry, slice into wedges; wash parsley, shake dry, chop finely. Remove paella from oven, season with salt and pepper, garnish with lemon wedges and parsley, and serve.