Andalusian paella
- 1 red and green peppers
- 1 ready-to-grill
- Chicken
- 150 g ready-to-cook
- Octopus tubes
- 2 Garlic cloves
- 1 medium-sized onion
- Salt, black pepper
- 2-3 tbsp oil, 250 g rice
- 1 powdered sachet. Saffron
- 3 / 4-1 l hot vegetable broth
- 200 g raw king prawns
- (with bowl, without head)
- 500 g cleaned
- Mussels
- 100 g Frozen peas
- Lemon and parsley
90 minutes
light
- 1.
- Clean and wash the peppers. Wash the chicken and squid and pat dry. Divide the chicken into 12 pieces. Cut the squid into rings and the peppers into strips. Peel and chop the garlic and onion
- 2.
- Season the chicken. Fry in hot oil for 5-10 minutes, remove
- 3.
- Fry the squid, bell pepper, onion and garlic in the frying fat. Add rice and saffron and sauté with it. Add the chicken again. Pour in the broth. Cook everything over low heat for about 30 minutes without stirring
- 4.
- Release the prawns, remove the intestines. Wash the mussels well (throw away any open ones!). Add the peas, prawns and mussels to the rice. Season and cook for another 10 minutes. Garnish with lemon and parsley
- 5.
- Drink: light red wine
1 person approx.:
- 710 kcal
- 2980 kJ
- 64 g protein
- 23 g fat
- 57 g carbohydrates
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