Spanish Paella with Mussels

Ingredients

• 2 chicken breast fillets
• 1 vegetable onion
• 2 Garlic cloves
• 350 g mussels
• 200 g shrimp
• 10 tbsp olive oil
• Salt
• Pepper
• 3 tomatoes
• 1 l meat broth
• 400 g paella rice
• 0.5 can saffron powder
• 0.5 red bell pepper (cut into strips)
• 0.5 green bell pepper (cut into strips)
• 80 g frozen peas

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Peel, core, and dice the tomatoes. Cut the chicken breast into bite‑sized cubes. Wash the mussels and peel the shrimp. Heat 5 tbsp olive oil in a large, deep pan and sauté the onion until translucent, then add the pressed garlic. Pour in ½ L of meat broth and simmer uncovered for 10 minutes. In a separate large paella pan or pot, heat the remaining olive oil and briefly toast the rice while stirring. Dissolve the saffron in a few spoonfuls of hot broth and combine with the rest of the broth and onion mixture; bring to a boil and let simmer for about 25 minutes.

2. 2.

   Add the bell pepper strips, tomatoes, peas, chicken cubes, peeled shrimp, and mussels. Preheat the oven to 200°C (392°F) and transfer the paella into it. Cover with foil and bake for approximately 20 minutes. Taste and serve.