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Step 1
0 Min
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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Step 2
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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® Chicken Bouillon cubes, paprika and water. Sprinkle salt and pepper to taste. Simmer on low heat for 15 mins.
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Step 3
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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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Step 4
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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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Step 5
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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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Step 6
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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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Step 7
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Serve the paella in a wide shallow dish, with the seafood on top of rice, and the sauce aside.
