Life can't get any better with this seafood and rice mix. All the vegetable, seafood, and saffron flavors absorbed by the rice will make it one of the tastiest food you will ever try. This paella will get the whole family asking for seconds... and thirds.
Total Time
1hr 45min
5.0
1 Rating
Author: Electrolux APAC
Servings:
6
Ingredients
•
3 1/3
Tbsp
Olive Oil
•
1
Medium
Onion
, finely sliced
•
1
clove
Garlic
, crushed
•
4
oz
Chorizo
, sliced
•
1 1/3
cups
Red Bell Peppers
, sliced
•
7
oz
Boneless, Skinless Chicken Thighs
•
5.5
oz
Fresh Squid Tubes
•
1 2/3
cups
Short Grain White Rice
•
1/3
cup
Green Peas
•
3 1/3
cups
Mashed
Canned Whole Peeled Tomatoes
•
10.5
oz
Prawns
•
6
oz
Fresh Mussels
•
1.1
lb
Vegetable Stock
or Chicken Stock
•
1
pinch
Saffron Threads
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Heat Olive Oil (3 1/3 Tbsp) in a large frying pan. Add Onion (1), Garlic (1 clove), and Chorizo (4 oz) and cook, stirring until onions have softened.
2.
Add Red Bell Peppers (7 oz) and Boneless, Skinless Chicken Thighs (7 oz). Stir until chicken is cooked through. Add Fresh Squid Tubes (5.5 oz), stir quickly to not overcook. Add Short Grain White Rice (10.5 oz) and Green Peas (2 oz) to absorb some pan juices.
3.
Preheat oven to 160 degrees C (325 degrees F) steam bake.
4.
Add Canned Whole Peeled Tomatoes (14 oz) and bring to a simmer. Transfer contents to a baking tray, shake to level.
5.
Place Prawns (10.5 oz) and Fresh Mussels (6 oz) on top neatly. Pour in the Vegetable Stock (1.1 lb), ensuring the rice is covered. Add Saffron Threads (1 pinch) and season with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste).
6.
Put the tray onto shelf P2 (middle of the oven) uncovered and bake for 35 minutes.
7.
When it’s ready, remove it from the oven, cover with foil and let it stand for 10 minutes before serving.
Author's Notes
Serves 6-8 people.
Nutrition Per Serving
CALORIES
486
FAT
16.5 g
PROTEIN
29.3 g
CARBS
51.1 g
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