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Spanish الدورة الثانية

Seafood Paella

0
50 Min
Easy

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: here

1 g
For the seafood:
4 tbsp
Olive oil
1500 g
Seabass fillets
500 g
Squids, cut into roundels
1000 g
Peeled & cleaned shrimps
500 g
Mussels, washed and cleaned
1 g
For the sauce:
3 tbsp
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 g
Tomatoes, diced
1 tsp
Saffron filaments
200 g
Pepperoni, thinly sliced
0.5 tsp
Hot paprika
7 cups
Water
1 pinch
Ground Black Pepper
3 cups
Long grain white rice
1 cup
Green peas
2 tsp
corn flour dissolved in 2 tbsp of water

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Nutrition Value

Fats
25.92 g
Protein
71.44 g
Carbohydrates
57.83 g
Energy
764.64 kcal
Information per serving
Lets Cook

Instruction

50 Minutes
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.
Step 2
0 Min
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.
Step 3
0 Min
Remove 2½ cups from the stock, reserve it, to be used as extra sauce for the paella.
Step 4
0 Min
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.
Step 5
0 Min
7 mins before the end of cooking, set the shrimps and mussels, on top of the other ingredients. Cover and continue cooking.
Step 6
0 Min
In a small pot, add the 2 ½ cups stock, add the dissolved corn flour, boil 3-4 mins until sauce thicken.
Step 7
0 Min
Serve the paella in a wide shallow dish, with the seafood on top of rice, and the sauce aside.
Seafood Paella

Step 1 of 7

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.

Seafood Paella

Step 2 of 7

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.

Seafood Paella

Step 3 of 7

Remove 2½ cups from the stock, reserve it, to be used as extra sauce for the paella.

Seafood Paella

Step 4 of 7

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.

Seafood Paella

Step 5 of 7

7 mins before the end of cooking, set the shrimps and mussels, on top of the other ingredients. Cover and continue cooking.

Seafood Paella

Step 6 of 7

In a small pot, add the 2 ½ cups stock, add the dissolved corn flour, boil 3-4 mins until sauce thicken.

Seafood Paella

Step 7 of 7

Serve the paella in a wide shallow dish, with the seafood on top of rice, and the sauce aside.

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