|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|
500 mlTap water
250 gRisotto Rice
200 gChicken - Thigh
170 gBell pepper / Sweet pepper
150 gblack tiger shrimp
100 gblue mussel
100 gTomatoes - chopped canned
71 mlwine, table, white, Chardonnay
20 gSoup, chicken broth cubes, dry
22 mlOlive oil
1 gCayenne pepper
1.8 kgTotal recipe weight
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.
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
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.
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