Seafood Paella
Ingredients
- 20 mussels, cleaned and debearded
- 10 large shrimp
- 2 large squid, cleaned and sliced into rings
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken pieces cut into chunks
- 3 cloves garlic, chopped
- 1 red bell pepper, sliced
- 2 tomatoes, cubed
- 3 cups long-grain white rice
- 1 pinch saffron
- 1 teaspoon paprika
- 1 cup green peas
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Instructions
- Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
- Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
- Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
- Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
- Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.
Source
Original recipe: View Original