Recipe (english)

Paella rice pan

Paella rice pan

For paella rice pan heat oil in a paella pan. Preheat the baking oven to 220° C. Fry the calamari, shrimps and diced chicken breast fillet until tender and remove from the pan. Dice the pork fillet and fry until crispy. Cut onion into slices and paprika into strips and add with olives. Season with pressed garlic and add paella rice. Steam paella rice until glassy and deglaze with wine. Dissolve saffron in broth, add and simmer for 10 minutes. Halve the tomato, cut into slices and mix in with the frozen peas. Sprinkle with calamari, shrimps and chicken. Season with pepper, salt and chopped chilli pepper. Bring water to the boil in a saucepan, boil lobster tails and mussels for 10 minutes, drain and spread over the paella. Cover the paella with aluminium foil and bake for 20 minutes on the middle shelf. Remove the aluminium foil and bake the rice pan for another 10 minutes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
641 kcal
47 g
52 g
26 g

(C)opyright by Marions Kochbuch