Paella Especial Prado

Paella Especial Prado

Total: 40 min. | Active: 40 min.
Nutritional value / person: 600 kcal
, Fat: 12 g
, Carbohydrate: 70 g
, Protein: 50 g
Originally considered a poor person's food from the region of Valencia, paella has become the national dish of Spain and is now made and treasured in many different forms all across the country.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables & meat

2 tbsp olive oil
200 g mince (chicken)
¼ tsp sea salt
1 onion, finely chopped
4 garlic cloves, peeled
½ red pepper, sliced
6 dl vegetable bouillon
2 sachet saffron

Seafood & rice

300 g mussels
200 g calamari rings
300 g long grain rice
8 peeled raw prawn tails (organic) (approx. 200 g)
4 lobster (approx. 250 g)
120 g frozen peas, slightly defrosted

To garnish

1 organic lemon, cut into wedges
½ red pepper, cut into strips
½ bunch flat-leaf parsley
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How it's done

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Vegetables & meat

Heat the oil in a paella pan or a wide frying pan, brown the meat for approx. 3 mins., season with salt. Reduce the heat, add the onion, garlic and pepper, cook for a further 5 mins. Add the stock and saffron, bring to the boil, then reduce the heat and simmer for approx. 5 mins.

Seafood & rice

Add the mussels, calamari and rice, simmer over a low heat for approx. 10 mins. Do not stir but swirl the pan so that the rice sinks to the bottom. Place the prawns, lobsters and peas on top of the paella, cover the pan with foil, cook for a further 10 mins.

To garnish

Garnish the paella with the lemon, pepper and parsley.

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