Paella with Seafood, Fish and Poultry After Schnabulierer

Summary

Ingredients

• 15 large shrimp (s)
• 500 g shrimp (s), small
• 500 g mussel (s) with shell
• 500 g seafood, mixed (crabs, mussels, squid, etc.)
• 500 g fish fillet (s) (salmon or other firm-fleshed fish)
• 1 kg chicken breast fillet (s) or turkey breast fillet
• 750 g tomato (s), chunky with juice
• 4 bell peppers, red, fresh
• 6 onion (s)
• 8 clove garlic
• 800 g risotto rice or paella rice
• 8 tablespoon tomato paste
• 200 g peas
• 200 g corn
• 1 ½ liter fish stock
• 500 ml white wine, drier
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika powder, hot pink
• 2 teaspoons turmeric
• salt and pepper
• some threads saffron
• some olive oil
• 4 lemon (s)

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Instructions

1. If not precooked, fry large prawns, small prawns, seafood, fish fillet and salmon (each cut into pieces) separately in a pan with a little olive oil and then set aside.
2. Boil the mussels in the shell, if not already pre-cooked, and set aside.
3. Soak the saffron threads in a little fish stock. Cut the lemons into wedges and set aside.
4. Sear the chicken or turkey breast in a large paella pan with a little olive oil, then add the peppers, onions and garlic and sauté briefly. Add the rice, sweat briefly and then add 1 liter of fish stock, tomatoes, tomato paste, peas, corn and spices including saffron. Let everything cook while stirring frequently and, as with a risotto, always stir in a little fish stock and white wine until the fish stock and white wine are used up, the whole thing is a solid mass and the rice is soft (approx. 15 min.).
5. Mix in the small shrimp, seafood, fish fillet and salmon and let it get hot. Season the paella with the spices.
6. Finally, arrange the large prawns, mussels and lemons in a circle and serve immediately.
7. Tips:
8. Long grain rice can also be used, but the typical paella consistency is missing
9. Pangasius can be used very well as a fish fillet, as it remains firm.
10. Vegetable stock can be used instead of fish stock. The paella lacks the typical fish taste and there is a risk that the paella tastes like broth.
11. We always prepare the paella on a large kettle grill with lots of charcoal briquettes for the appropriate heat in a large round pan that is on the grillage.
12. Saffron powder can also be used instead of saffron threads
13. Instead of white wine, more fish stock or a light vegetable stock can be used.
14. If you want even more “content”, simply increase the amount of shrimp, fish fillet / salmon and seafood a little. However, the specified quantities are absolutely sufficient.
15. The mussels in shell can also be left out, they are mainly used for decoration

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