Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 teaspoons allspice
- 2 teaspoons turmeric
- 0.5 teaspoon ½ black pepper
- 1 pack saffron
- 1 vegetable onion (s), diced
- 500 g turkey oulash (oranic meat)
- 0.5 can ½ peas
- 3 large tomato (s)
- 2 large cloves garlic
- 3 cubes chicken broth or small bowls
- 4 pangasius fillet (s)
- 10 cockle (s)
- 15 large mussel (s)
- 250 g prawn (s) with tail
- 300 g paella rice
- olive oil
Print Recipe
Pin Recipe Instructions
- Sweat the onions with plenty of olive oil at a low temperature. After 10 minutes add the garlic and all the spices. Fry the meat in it. Increase the temperature slightly, otherwise the meat will dry out! Dice tomatoes and add. Cut the fish into small pieces. Drained peas in. After 5 minutes add the rice. Dissolve the chicken stock in 1.5 liters of water and add. All the clams and shrimp on top. Let cook for about 50 minutes. If necessary, simply add more water.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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