for 4 person

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

How it's done

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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