Buy all ingredients right below the recipe
Ingredients
- 24 shrimp
- 300g seafood
- 250 ml white wine
- 1 onion
- 70g bacon
- 5 garlic cloves
- 2 bell peppers
- 400g paella rice
- 4 tbsp tomato paste
- 375g chopped tomatoes
- 100g frozen peas
- 100g corn
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika powder
- Salt
- Pepper
- A few saffron threads
- A little olive oil
- 2 lemons
- 500g chicken breast
- 750 ml vegetable broth
Preparation
- 1Briefly fry the shrimp and seafood in a pan with a little oil.
- 2Cut the chicken breast into medium-sized pieces, the bell pepper into small cubes, and the lemons into wedges. Soak the saffron threads in fish stock. Finely chop the onion and garlic.
- 3Cook, stirring constantly, and like a risotto, always add a little liquid (wine and fish stock) until both are used up.
- 4Stir in the seafood and season the paella to taste. Finally, arrange the shrimp in a circle on top of the paella.
- 5In a large paella pan, sear the chicken breast pieces and bacon in a little olive oil. Add the bell pepper, onion, and garlic and sauté. Then add the rice and briefly sweat it. Afterward, add half of the fish stock, the chopped tomatoes, tomato paste, peas, corn, and all the spices.
