Paella Without Mussels

Summary

Ingredients

• 8 large prawns, caught in the wild if possible
• 300 g prawns, small ones
• 200 g fish fillet (s) (pikeperch)
• 200 g monkfish fillet (s)
• 200 g redfish fillet (s)
• 600 g chicken breast fillet (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 6 tomato (s), aromatic
• 1 large onion (s), red
• 1 clove garlic
• 100 peas, fresh, frozen if necessary
• 2 tablespoon tomato paste
• 1 liter fish stock, preferably from your fishmonger
• 1 teaspoon, heaped turmeric
• 1 g saffron, ood variety
• 8 tablespoon olive oil
• 300 g rice (round rain), if possible Spanish paella rice
• salt and pepper
• 1 lemon (s)

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Instructions

1. First, the chicken breast fillets are rinsed, sinews and skins are removed and then diced into bite-sized bites. Wash the peppers, quarter them, remove the innards and then cut into narrow strips or (a little more labor-intensive) dice. Wash the tomatoes, divide them, also remove the innards and dice. Dice the onion.
2. Rinse the fish fillets, pat dry and cut into not too small pieces. I have the big prawns prepared by my fishmonger ready to cook, that means: peel them (but leave the head on), remove the intestines. If that doesn`t work, you just have to do it yourself. Unfortunately, the small prawns are often only available frozen, but then they are usually ready to cook.
3. I take a small ladle from the fish stock and stir the saffron in it.
4. For a better taste, I fry the fish fillets in melted butter in a coated pan for about 2-3 minutes, I do the same with the small prawns, only frying them in olive oil. The large prawns are fried in oil for about 1.5 minutes on each side just before the paella is finished, seasoned with pepper and then garnished on the paella.
5. Not everyone has a real paella pan in the house; a normal stainless steel or iron pan with a diameter of about 32-34 cm and a height of about 6 cm is sufficient.
6. First, the olive oil is heated in the pan. Now the chicken breast pieces as well as the tomatoes, onions and peppers are seared. Now the rice follows, but it is only sweated for a short time. I now push the food to the edge of the pan and fry the tomato paste in the middle that has become free. It then becomes a little more aromatic and loses its sweetness. The whole thing is now filled with 2/3 of the fish stock. I only need the rest of the fish stock as a reserve if I have the feeling that the liquid is boiling away too quickly.
7. Now follow the peas, turmeric and saffron, a good pinch of salt and pepper. Put the lid on the pan and let it simmer on a low heat for 15 minutes. If possible, the paella should not be stirred during this time.
8. When the time has elapsed, add the pieces of fish and the small prawns and carefully stir in, leave the pan open for another 2-3 minutes, then arrange the large prawns, which have been fried in the meantime, nicely on the paella and serve the whole thing in the pan. In between I cut the lemons into wedges and placed them in a small bowl.
9. Admittedly, this paella is not a cheap dish. Fish fillets, prawns and, last but not least, saffron have their price for good quality. But it is also a feast for the palate and your blackheads will be delighted. I did without any type of mussel because we just don`t like them.

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