Seafood Paella

Name: Seafood Paella
Prep time: 5 s
Cook time: 50 s
Total time: 50 s
Yield: 10
Cuisine: Spanish
Ingredients: 1 pound For the seafood:; 4 tablespoons Olive oil; 1500 grams Seabass fillets; 500 grams Squids cut into roundels; 1000 grams Peeled & cleaned shrimps; 500 grams Mussels washed and cleaned; 1 pound For the sauce:; 3 tablespoons Olive oil; 3 Mediums Onions finely chopped; 1 Medium Green bell pepper chopped; 1 Medium red bell pepper cored seeded and cut; 2 Cloves Garlic finely chopped; 500 grams Tomatoes diced; 1 pinch Saffron; 200 grams Pepperoni thinly sliced; 2 cubes Maggi® Chicken Bouillon; 1/2 teaspoon Hot paprika; 7 cups Water; 1 pinch Salt table; 1 pinch Ground Black Pepper; 3 cups Long grain white rice; 1 cup Green peas; 2 teaspoons corn flour dissolved in 2 tbsp of water

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Easy

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50 Min

Just a few regular kitchen cupboard ingredients turn plain rice into Seafood Paella. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

10 Servings

Water

Olive oil

4 tbsp

Seabass fillets

1500 g

Squids, cut into roundels

500 g

Peeled & cleaned shrimps

1000 g

Mussels, washed and cleaned

500 g

Water

Olive oil

3 tbsp

Onions, finely chopped

3 Mediums

green chili pepper

1 Medium

red bell pepper

1 Medium

Garlic, finely chopped

2 Cloves

Tomato, diced

500 g

Saffron

1 pinch

Pepperoni, thinly sliced

200 g

Maggi® Chicken Bouillon

2 cubes

Hot paprika

0.5 tsp

Water

7 cups

salt

1 pinch

Ground Black Pepper

1 pinch

Long grain white rice

3 cups

Peas, green, raw

1 cup

corn flour dissolved in 2 tbsp of water

2 tsp

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Nutritional Information

Carbohydrates

57.57 g

Energy

759.26 kcal

Fats

25.48 g

Protein

71.34 g

Recipe steps

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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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Seafood Paella

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Seafood Paella

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