With chicken, mussels, chorizo, and shrimp, this paella is a delicious "surf n turf" experience.
Total Time
55min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1/3
cup
Spring Onions
•
1/2
Lemon
•
2
Red Bell Peppers
•
3.5
oz
Spanish Chorizo
•
14
oz
Chicken Breasts
•
2
pinches
Salt
•
1
pinch
Ground Black Pepper
•
2
splashes
Olive Oil
, divided
•
14
oz
Prawns
•
14
oz
Fresh Mussels
•
2 2/3
cups
White Rice
•
3 3/4
cups
Chicken Stock
•
20
Saffron Threads
•
1 1/3
cups
Green Peas
, cooked
Cooking Instructions
1.
Chop the Spring Onions (1/3 cup). Divide the Lemon (1/2) into quarters.
2.
Clean the Red Bell Peppers (2) and remove the seeds, Cut the red bell pepper in very small cubes (brunoise).
3.
Cut the Spanish Chorizo (3.5 oz) into 1/2-inch (1cm) thick slices.
4.
Season the Prawns (14 oz) with Salt (1 pinch) and Ground Black Pepper (1 pinch). Salt the Chicken Breasts (14 oz).
5.
Heat up Olive Oil (1 splash) in a pan over medium heat. Fry chorizo, then chicken breast briefly in a pan until no longer pink (one at a time). Remove and set aside.
6.
Place the White Rice (2 2/3 cups), Chicken Stock (3 3/4 cups), Saffron Threads (20) and Salt (1 pinch) in a baking dish or oven-safe pot and stir together.
7.
Then add the Fresh Mussels (14 oz), chorizo, and chicken.
8.
Cook the paella on shelf level 2 on the ‘Full Steam’ program at 100 degrees C (210 degrees F) for 35 minutes.
9.
Once done take paella out of the oven and mix in the pepper and Green Peas (1 1/3 cups).
10.
Fry prawns on the hob in a frying pan with some Olive Oil (1 splash) for about 2 minutes on each side.
11.
Add the prawns to the paella and sprinkle with spring onions, garnish with lemon quarters and serve.
Nutrition Per Serving
CALORIES
1135
FAT
32.7 g
PROTEIN
65.2 g
CARBS
140.7 g
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