Preparation time: 30 min
Cooking time: 30 min
- 9 oz long grain rice
- 4 chicken thighs
- 14 oz mussels
- 7 oz squid strips
- 2 chopped tomatoes
- 1 red bell pepper, diced
- 9 oz raw shrimp
- 1 onion, thinly sliced
- 2 teaspoons paella spice mix
- 2 cups poultry stock
- 1 lemon
Heat the mussels in the frying pan to open them, then set aside.
In the same pan, brown the bell peppers for 1 minute, set aside, then brown the chicken for 2 minutes on each side and remove.
Finally, brown the squid and shrimp and set aside.
Sweat the onion with a tablespoon of oil, then add the rice until it becomes transparent.
Add the bell pepper, squid, spices and chicken, and pour 1 1/2 cups of the poultry stock.
Place the pan in the oven and bake for 15 minutes at 390°F.
After 15 minutes, add the shrimp, mussels and their juices along with the remaining poultry stock.
Lower the oven’s temperature to 350°F and put the pan back in for 10 more minutes.
Remove from oven and season to taste. Squeeze lemon juice.
Tip: You can add chorizo and hot pepper to add flavor to your paella.