Spanish-Style Rice Skillet (Paella)

Ingredients

• 1 onion
• 1 Garlic clove
• 1 Zucchini
• 1 red bell pepper
• 2 small carrots
• 1 stalk Celery
• 2 Tomatoes
• 4 artichoke hearts (canned)
• 150 g chorizo
• 250 g chicken breast fillet (pre-cooked, skinless)
• 4 large shrimp (pre-cooked, with head)
• 8 scallops (released)
• 3 tbsp olive oil
• 250 g risotto rice (e.g., Arborio)
• 200 ml dry white wine
• 800 ml chicken broth
• 1 pinch ground saffron
• Salt
• black pepper (freshly ground)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash the vegetables. Clean the zucchini, halve lengthwise, and slice into rounds. Halve the bell pepper, remove seeds and white membranes, and cut into thin strips. Peel the carrots and slice with the cleaned celery. Blanch the tomatoes, cool, peel, quarter, seed, and dice the flesh. Drain the artichoke hearts well and cut into narrow strips.

2. 2.

   Peel the chorizo and slice it. Wash the chicken, pat dry, and cut into large pieces. Rinse the shrimp and scallops under cold water and pat dry on kitchen paper.

3. 3.

   Heat 2 tbsp oil in a large skillet (paella pan) and sear the chicken until browned all around. Remove and set aside; add remaining oil with chorizo to the pan. Briefly fry, then add the vegetables except tomatoes and artichokes, onion, and garlic, stirring occasionally for 3-4 minutes. Sprinkle in the rice, let it become translucent, then deglaze with wine. Allow it to absorb fully, pour in broth, stir in saffron, salt, and pepper. Simmer over medium heat for about 15 minutes.

4. 4.

   Stir in the chicken, artichokes, and tomatoes, and cook for another 3 minutes. Add the shrimp and scallops, gently fold in, cover, and cook for an additional 4 minutes. Taste the paella and serve with lemon wedges.