Summary

Ingredients

• 500 g chicken breast fillet (s), cut into bite-sized pieces
• 500 g shrimp (s), peeled
• 500 g monkfish fillet (s), cut into bite-sized pieces
• 500 g mussel (s)
• 125 g bacon
• 500 g rice
• 1 small can tomato (s) (bottle tomatoes), cut into pieces
• 1 red pepper (s), diced
• 150 g peas
• 6 clove (s) garlic, pressed
• 125 ml wine, white, dry
• 1 teaspoon turmeric
• 2 chilli pepper (s), dried
• 1 bunch parsley, finely chopped
• 1 lemon (s), untreated
• salt
• pepper
• possibly broth, if necessary

Print Recipe Pin Recipe

Instructions

1. Salt, pepper and sauté the chicken breast pieces. Add the bacon while frying.
2. Push the meat to the edge of the pan. Put the pressed garlic in the middle and let it sweat. Add the tomatoes, chilli peppers and pepper pieces. Let simmer for about 5 minutes.
3. Pour white wine. Add monkfish fillet, shrimp, peas, rice and turmeric and carefully fold in (add stock if necessary).
4. Just before the rice is done, sprinkle with the parsley. Remove the paella from the heat and let it rest for 5 minutes.
5. Serve immediately garnished with the lemon and a few mussels.