Paella Tomás

Summary

Ingredients

• 600 g chicken breast, diced
• 3 bell peppers, red, yellow, green, finely diced
• 5 clove (s) garlic, very finely diced
• 250 g kin prawns
• 500 g squid tube (s) (sepia tubes), cut into rins
• 500 g panasius fillet (s)
• 250 g rice
• 0.5 liter ½ vegetable stock
• 1 pinch (s) saffron powder
• 200 g peas, frozen
• 250 g canned corn
• 6 tablespoon olive oil
• 2 onion (s), finely diced
• 500 g mussel (s)
• wine
• 3 lemon (s), cut into wedges
• salt and pepper
• Seasoning (s) to taste

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Instructions

1. First dice the ingredients, the meat slightly larger than the vegetables, and then heat the olive oil in the large paella pan. Now fry the chicken, then add the onions, garlic and paprika and fry until the onions are translucent.
2. Then pour the rice over it, fry it briefly, then pour the broth over it and add the saffron powder. While the paella is slowly simmering and therefore reduced, simmer the mussels in a little wine until they have all risen (throw away the closed mussels).
3. Cut the squid tubes into fine rings and fry them, as well as the prawns and the pangasius fillet. After about 20 minutes the rice is cooked and you can add and stir all the other ingredients except for the mussels.
4. It is best to spread aluminum foil over it again and let it sit for 15 minutes. Finally, the mussels are draped along the edge as well as some lemon wedges.
5. In the picture I am posting, a paella was cooked without fish and squid rings. But it still looks very tasty.