A mixed Spanish paella of saffron rice cooked in one wide pan with chicken, shrimp, mussels and squid. High in protein and gluten-free.
Ingredients
Instructions
- 1
Soak the saffron in 3-4 tablespoons of hot broth for 10 minutes; keep the rest of the broth hot over low heat.
- 2
Cut the chicken into bite-size pieces. Finely chop the onion and red pepper, mince the garlic and grate the tomato.
- 3
Heat the olive oil in a 30-34 cm paella pan or wide skillet. Brown the chicken with some of the salt over medium-high heat for 6-7 minutes, then add the squid and stir for 2 minutes.
- 4
Add the onion, red pepper and garlic and cook for 5 minutes; stir in the grated tomato and paprika and cook for 5 minutes until thickened.
- 5
Add the rice and stir for 1 minute. Pour in the saffron liquid, the remaining hot broth and the salt, and spread the rice evenly. Do not stir from now on.
- 6
Cook over medium heat for 10 minutes. Press the shrimp, mussels and peas into the rice and cook on low heat for 8-10 minutes until the liquid is absorbed and the rice is tender.
- 7
Turn up the heat for the last 1-2 minutes to form a lightly toasted crust on the bottom.
- 8
Take off the heat, cover with a clean towel and rest for 5 minutes. Cut the lemon into wedges and squeeze over to serve.
Nutrition
Per serving
| Calories | 466 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 53 g |
| Fat | 13 g |
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