Summary

Ingredients

• 1 pack seafood, approx. 300 - 400 g
• 250 g rice (paella or risotto rice)
• 80 g peas, frozen
• 2 medium onion (s)
• 2 cloves garlic)
• 1 red pepper (s)
• 6 tablespoon olive oil, virgin
• 0.5 teaspoon ½ saffron, alternatively turmeric
• 0.5 teaspoon ½ paprika powder
• 1 pinch cayenne pepper
• 700 ml vegetable stock
• 100 ml white wine
• salt and pepper

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Instructions

1. Heat 3 tablespoons of olive oil, sauté the onions and half of the finely chopped garlic until translucent. Add the rice, sauté briefly and season with saffron / turmeric and pepper. Top up with the wine and stock, bring to the boil and cook while stirring.
2. Heat 3 tablespoons of olive oil in a separate pan. Now fry the seafood, the paprika cut into strips, the peas and the remaining garlic and add to the rice. Simmer everything until the broth has largely boiled away. Season to taste with paprika, cayenne pepper and salt.