Weekend Inspiration: Paella
31 July 2025
Tips
Ingredients:
2 tablespoons olive oil
3 chicken thighs
1 red bell pepper
2 cloves of garlic
1 red onion
cherry tomatoes
300 g arborio rice
1/2 teaspoon saffron
600 ml vegetable broth
300 g shrimp
200 g squid
200 g mussels
100 g frozen peas
2–3 sprigs of fresh parsley
Salt
Preparation:
Sear the chicken thighs in olive oil and set them aside. In the same pan, sauté the red onion, then add finely chopped garlic, bell pepper, and cherry tomatoes. Cook for about 10 minutes. Stir in the rice and saffron, briefly toast, then pour in the broth. Return the chicken to the pan and add the cleaned shrimp, squid, and mussels. Cook for about 20 minutes, until the mussels open. Add the peas and let them rest for 10 minutes. Sprinkle with chopped parsley and serve.
Enjoy!