Summary

Ingredients

• 3 onion (s), peeled and quartered
• 3 cloves garlic
• 3 bell pepper (s), (red, green, yellow), finely diced
• 500 g peas, frozen
• 250 g corn kernels, frozen or canned
• 400 g lon rain rice
• 500 g fish fillet (s), (Atlantic haddock fillet, frozen)
• 250 g shrimp (s)
• 500 g mussel (s), frozen
• 500 ml fish stock
• 500 ml vegetable stock
• 50 ml olive oil
• 1 teaspoon paprika powder
• 1 pinch (s) saffron powder
• 1 pinch (s) clove powder
• salt and pepper
• 2 lemon (s)

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Instructions

1. Heat the olive oil in a large pan and allow the onion and garlic pieces to become translucent. Then take out with the slotted spoon and puree in a separate container with the blender and add to the oil again.
2. Add the pepper cubes and sauté lightly. Then add the rice. Stir well and only add the fish stock and vegetable stock after a few minutes, heat everything once almost until it comes to a boil. Now add the frozen peas, prawns and the pieces of fish cut into large cubes, as well as powdered saffron, paprika and cloves. Simmer gently for 20 minutes on a low to medium flame (depending on the stove).
3. Now boil the mussels separately in a saucepan filled with water and let them simmer for 7 - 8 minutes on a low flame. The mussels must be open; closed ones are spoiled.
4. If there is still too much liquid left after the paella is cooked, let it simmer a little longer. For real paella enjoyment, it can even bake on the bottom.
5. Cut the lemons into slices and garnish the paella with the mussels and serve.