Weekend Inspiration: Paella

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!