Spanish paella with chicken and seafood alternatives
Ingredients
Ingredients:
250
g
round grain rice
800
ml
vegetable stock
and/or
100
g
peas (frozen)
100
g
strained tomatoes
1
pc
red pointed pepper
1
Medium size(s)
onion
3
pc
garlic cloves
3
tb
olive oil
0.5
ts
saffron threads
1
ts
sweet paprika (or the original pimenton dulce)
1
pc
organic lemon, cut into wedges
Preparation
Preparation
1. Finely dice the onion and garlic. Wash, deseed and finely chop the peppers.
2. Season the vegetable chicken chunks with paprika powder, salt and pepper.
3. Preheat the oven to 220 °C top/bottom heat.
4. Heat 1 tablespoon of olive oil in an ovenproof frying pan. Sear the chunks and the seafood alternatives. Remove from the pan and put to one side.
5. Sauté the onions, garlic and peppers in 2 tablespoons of olive oil.
6. Add the strained tomatoes and the uncooked rice and mix together. Deglaze with vegetable stock. Add the saffron threads, bring to the boil and place the pan in the oven for 20 minutes.
7. Then stir in the already fried fish and meat alternatives and the peas.
8. Place back in the oven for a further 15 minutes.
9. Season to taste with salt and pepper and serve with lemon wedges.
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