Mixed Paella

Ingredients

• Rice1 cup (200 g)
• Chicken Thigh5 medium (400 g)
• Shrimp6 medium (120 g)
• Squid1/2 cup (100 g)
• Mussels3 medium (48 g)
• Red Bell Pepper1.5 count (180 g)
• Peas1/4 cup (50 g)
• Fish Broth2 cup (480 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Olive Oil2 tablespoon (20 ml)
• Onion2/3 count (101 g)

Instructions

1. 1

   Step 1

   Clean the squid well and chop.

2. 2

   Step 2

   Clean the chicken and remove the skin.

3. 3

   Step 3

   Dice the onion and tomato and chop the garlic.

4. 4

   Step 4

   Dice half of the bell pepper and the rest into strips.

5. 5

   Step 5

   In a pan, heat olive oil and cook the tomato, onion, diced bell pepper and garlic.

6. 6

   Step 6

   Add the chicken and cook thoroughly until browned on all sides. Next, add the squid and cook until the squid turns white. Then add the mussels and cook for a few minutes.

7. 7

   Step 7

   Add the cup of rice, stir and add the fish stock. Then add salt and pepper to taste.

8. 8

   Step 8

   As soon as it starts to boil, add the fresh shrimp and peas, stir and let it cook.

9. 9

   Step 9

   When the liquid begins to evaporate, and it starts to dry out, add the remaining bell pepper strips for garnish.

10. 10

    Step 10

    Once the broth is completely dry, lower the heat to the minimum and cover.

11. 11

    Step 11

    Let it cook for 15 minutes. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mixed Paella can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.