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Paella

(0)
1 Hrs 15 Min
 
portions
3 %

Carbs

4 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1780 g
Energy 254 kJ / 61 kcal 4514 kJ / 1080 kcal
Sat. fat 1 g 13 g
Unsat. fat 2 g 28 g
Fibre 1 g 11 g
Salt 658 mg 11708 mg
Units:
 
  • 500 ml
    Tap water
  • 250 g
    Risotto Rice
  • 200 g
    Chicken - Thigh
  • 170 g
    Bell pepper / Sweet pepper
  • 150 g
    black tiger shrimp
  • 100 g
    blue mussel
  • 100 g
    Pea
  • 100 g
    Tomatoes - chopped canned
  • 71 ml
    wine, table, white, Chardonnay
  • 60 g
    Onions
  • 20 g
    Soup, chicken broth cubes, dry
  • 22 ml
    Olive oil
  • 15 g
    Salt
  • 10 g
    Parsley
  • 5 g
    Garlic
  • 4 g
    Paprika
  • 3 g
    Lemon
  • 1 g
    Turmeric
  • 1 g
    Saffron
  • 1 g
    Cayenne pepper
  • 1.8 kg
    Total recipe weight

Equipment

1 x Paella pan , 1 x Plastic cutting boards , 1 x Chefs knives , 1 x Spatulas
Method

Preparation time

15 Min

Cooking time

1 Hrs

Show pictures

1

Preparations:

Cut and clean the onion and sweet pepper into cubes. Crush / peel / the garlic and wash and chop the parsley. Grate the zeste off the lemon

Cut the chicken thigh into cubes and wash the mussels if they are fresh.

2

Heat the paella pan on medium heat and add the oil. When the oil is hot, stir fry the the onion with the garlic and the dried spices for 2 -3 minutes until the onion starts to colour. Now add the chicken thigh and the sweet pepper and stir fry for a further 2 - 3 minutes

3

Heat the chicken stock in a separate stock pot.

Add the rice to the paella pan and the white wine. Followed bij the chopped tomatoes, chicken stock, peas, lemon zest, salt and chopped parsley.

Now stir through.

 

4

Bring the paella to a slow simmer and allow to gently cook for 20 - 30 minutes.

Now stick the shrimps and mussels into the paella and gently cook for a further 20 - 30 minutes until the rice is cooked.

Serve with slices of lemon 

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