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Seafood Paella

Seafood Paella

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Easy

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50 Min

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Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Hot Water
Olive oil
4  tbsp
Seabass fillets
1500  g
Squids, diced
500  g
Peeled & cleaned shrimps
1000  g
Mussels, washed and cleaned
500  g
Hot Water
Olive oil
3  tbsp
Onions, finely chopped
3  Mediums
482339
Green bell pepper, chopped
1  Medium
482339
Red Bell Pepper, chopped
1  Medium
Garlic, finely chopped
2  Cloves
Tomato, diced
500  g
Saffron
1  pinch
486372
Pepperoni, thinly sliced
200  g
Maggi® Chicken Bouillon
2  cubes
481668
Chili powder
0.5  tsp
Hot Water
7  cups
salt
1  pinch
Ground Black Pepper
1  pinch
Long grain white rice
3  cups
Frozen peas
1  cup
corn flour dissolved in 2 tbsp of water
2  tsp
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Utensils and appliances

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Our 5 best tips & tricks for customized portion sizes.

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
57.57 g
Energy
759.26 kcal
Fats
25.48 g
Protein
71.34 g
Nutrition Table Footer

Recipe steps

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Step 1

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Heat 4 tablespoons of oil in a large pan, fry the fish until it becomes golden in color. Remove and set aside. Repeat with the squid, the shrimps and the mussels.
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In the same pan, heat the 3 tablespoons of oil, fry the onions and bell peppers until tender crisp. Add the garlic, tomato, saffron, beef pepperoni, MAGGI® Chicke
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Remove 2½ cups from the stock, reserve it, to be used as extra sauce for the paella.
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Add the rice to the remaining stock, arrange the fish in layers, squid and the green peas cover and cook for 20 mins or until rice is cooked.
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7 mins before the end of cooking, set the shrimps and mussels, on top of the other ingredients. Cover and continue cooking.
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In a small pot, add the 2 ½ cups stock, add the dissolved corn flour, boil 3-4 mins until sauce thicken.
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Serve the paella in a wide shallow dish, with the seafood on top of rice, and the sauce aside.

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