Easy

Squid ring

Poultry broth

cube

Pepper

Salt

Safran

Parsley

Olive oil

tablespoons

Lemon

unit

Onion

Red bell pepper

Tomato

Shrimp

Peas

Mould

Rice

Paella

Heat 1 liter of water with the chicken stock.

Peel and chop onions. Wash peppers, remove green and white parts, then cut into cubes. Peel and dice tomatoes.

Brown the onions in olive oil in a large frying pan or paella dish. Add the diced peppers and tomatoes, mix well and continue cooking.

Add the rice and stir for 2 minutes over high heat. Pour in the hot broth, peas, mussels, shrimp and squid rings. Season with salt, pepper and saffron. Cook for 35 minutes. Serve the seafood paella hot, sprinkled with parsley and garnished with lemon wedges.

Easy

65 min

Pregnant woman

Spanish

Main course

Child

Servings

4

Nutrition

/ per serving

Directions

Step #1

0

Step #2

10 min.

Step #3

15 min.

Step #4

40 min.

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