Summary

Ingredients

• 200 g tomato (s)
• 100 g onion (s), red
• 2 cloves garlic)
• 200 g fish fillet (s), (pollack fillet)
• 200 g kin prawns, (peeled)
• 2 tablespoon olive oil
• 150 g peas, frozen
• 300 g rice
• 250 ml cremefine for cooking (tomato with ricotta)
• 500 ml chicken broth
• 1 teaspoon, leveled turmeric
• salt and pepper
• Lemons)

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Instructions

1. Wash, halve and dice tomatoes. Peel and roughly chop the onion and garlic. Rinse the fish and prawns in cold water and pat dry. Cut the fillet into 2 cm cubes.
2. Heat the oil, fry the prawns and garlic for 1 minute and remove. Fry the onion in the remaining fat, add the tomatoes, peas and rice and cook for 5 minutes while stirring. Pour in the cream and broth. Season with turmeric, salt and pepper.
3. Cover and simmer the paella for approx. 10 minutes over a low heat, do not stir any more. Add the prawns and fish, cover and let simmer for 10 minutes. Serve the paella with lemon wedges.