Mains · Finnish

Paella

Name: Paella
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 pkt raw king prawn tails, ASC 400 g · frozen; 1 l water; 4 tbsp chicken fond (liquid stock); 2 pkt chicken fillet strips, unseasoned à 250 g; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 onion 225 g; 2 garlic cloves; 1 bell pepper 250 g; 1 tomato 175 g; 4 dl risotto rice; 1 tsp paprika powder; 1 sachet saffron 0.5 g; 2 dl dry white wine alcohol-free; 1 pkt blue mussels, in shells 450 g · frozen; 0.5 pot of parsley; 1 lemon; 1 dl aioli garlic mayonnaise

Paella is a Spanish classic dish. This hearty, saffron-seasoned golden-yellow rice pan contains chicken, king prawns, and blue mussels.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Defrost the king prawn tails according to the package instructions. Drain well.
2
Heat the water in a pot and add the chicken fond.
3
Finely chop the onion and garlic. Chop the bell pepper and dice the tomatoes.
4
Heat the oil (1 tbsp) in a pan and fry the chicken pieces for a few minutes until they get a bit of color. They do not need to be fully cooked. Season with salt and pepper. Transfer to a plate.
5
Heat the remaining oil (1 tbsp) in the pan and sauté the onions in it for a moment. Add the rice and continue sautéing until the rice becomes translucent. Add the paprika powder, saffron, bell pepper, and diced tomatoes.
6
Spread the rice in an even layer on the bottom of the pan. Add the chicken stock and white wine. Let simmer over medium heat for 10 minutes. Do not stir too much, so that starch is not released from the rice. Stir in the chicken pieces and place the separated, frozen blue mussels on top. Cover with a lid and let simmer over low heat for 10 minutes. Discard any unopened and broken mussels.
7
Fry the king prawns for 3-5 minutes on both sides. Stir half of the prawns into the paella and arrange the rest on top of the paella. Remove the pan from the heat and let the paella rest under the lid for 5 minutes before serving. Garnish the paella with parsley and serve with lemon wedges and aioli.