Paella Ii

12 ingredients
5 steps

Ingredients

  • 20 mussels, cleaned and debearded
  • 10 large shrimp
  • 2 large squid, cleaned and sliced into rings
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken pieces cut into chunks
  • 3 cloves garlic, chopped
  • 1 red bell pepper, sliced
  • 2 tomatoes, cubed
  • 3 cups long-grain white rice
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 cup green peas

Directions

  1. 1
    In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
  2. 2
    Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
  3. 3
    Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
  4. 4
    Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
  5. 5
    Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.

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