Spanish Rice Pan

Ingredients

• 1 vegetable onion
• 2 Garlic cloves
• 350 g mussels
• 200 g shrimp
• 200 g squid (ready-to-cook)
• 150 g sliced chorizo
• 1 red bell pepper (cut into strips)
• 10 tbsp olive oil
• Salt
• Pepper
• 3 tomatoes
• 1 l beef broth (from a can)
• 400 g long‑grain rice
• 0.5 can saffron powder
• 100 g thawed peas

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Peel, deseed, and dice the tomatoes. Cut chicken breast into bite‑sized slices. Wash mussels, peel shrimp, wash squid and cut small. Heat 5 tbsp olive oil in a large deep pan, sauté the onion until translucent, then add the pressed garlic. Pour 0.5 l beef broth, simmer uncovered for 10 minutes. In a large paella pan heat the remaining olive oil, briefly toast the rice while stirring. Dissolve saffron in some hot broth and add it with the rest of the broth and onion mixture to the rice; bring to a boil and simmer for about 25 minutes.

2. 2.

   Add pepper, peas, tomatoes, peeled shrimp, squid, chorizo and mussels. Preheat the oven to 200°C and place the paella in. Cover with foil and bake for approximately 20 minutes.