Seafood and Chicken Paella

Ingredients

• 1 piece Onion (Finely sliced)
• 1 piece Red bell pepper (Deseeded and diced)
• 500 g Chicken breast (Cut into 2‑3 cm pieces)
• 150 g Frozen peas (Quickly thaw in cold water)
• 500 g Frozen mussels (Thawed, shells kept)
• 200 g Frozen langoustines (Thawed, shelled)
• 200 g Frozen squid (Cut into rings)
• 400 g Canned crushed tomatoes (No added salt)
• 300 g Basmati rice (Rinsed with cold water)
• 3 threads Saffron (Infused in a little hot water)
• 1 tsp Sweet paprika
• 0.5 tsp Turmeric
• 0.5 tsp Ground cumin
• to taste Salt
• to taste Ground black pepper
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley (Chopped, for garnish)
• 350 ml Water (About 1.5 glasses)

Instructions

1. Prepare the ingredients

   Slice the onion, dice the red bell pepper, cut the chicken breast into pieces, rinse the basmati rice with cold water and let it drain. Thaw the seafood (mussels, langoustines, squid) according to the package instructions.

   Time: PT5M

2. Sauté the aromatics

   Heat 2 tablespoons of olive oil in the paellera over medium heat. Add the onion and red bell pepper, sauté for 4 minutes until translucent.

   Time: PT4M

   Temperature: Medium

3. Brown the chicken

   Add the chicken pieces to the pan, season with salt, pepper, paprika, turmeric, cumin and the saffron threads previously infused in 2 tablespoons of hot water. Brown the chicken for 5 minutes, stirring lightly.

   Time: PT5M

   Temperature: Medium

4. Add the rice and tomatoes

   Pour the drained rice into the pan, stir quickly to coat the grains with oil and spices. Add the crushed tomatoes and cook for 2 minutes so the mixture absorbs.

   Time: PT2M

   Temperature: Medium

5. Cook the rice

   Add 350 ml of hot water (or broth) to the pan. Distribute the liquid evenly, reduce the heat to low and let simmer uncovered for 12 minutes, or until the rice has absorbed most of the liquid.

   Time: PT12M

   Temperature: Low

6. Add the seafood and peas

   When the rice is halfway cooked, stir in the squid, mussels and langoustines, then the frozen peas. Arrange the seafood on top without mixing. Cook another 5 minutes until the mussels open and the seafood turns opaque.

   Time: PT5M

   Temperature: Low

7. Rest and finish

   Remove the pan from the heat, cover with a clean kitchen towel and let rest for 5 minutes. Sprinkle with chopped parsley before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g