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Ingredients

For the Mussel Paella

4 Chicken thighs
250 g Mussels
200 g Paella rice
200 g Shrimp, peeled and deveined
200 g Chicken breast, cut into strips
1 Onion, finely chopped
2 Garlic cloves, finely chopped
1 Red bell pepper, diced
1 Tomato, diced
100 g Peas (fresh or frozen)
750 ml Chicken broth
1 Teaspoon(s) Paprika
1 Pinch(es) Saffron
2 Tablespoon(s) Olive oil
Salt and pepper to taste
1 Lemon, cut into half slices
Fresh parsley, chopped
Frying Pan

For the Marinade

2 Tablespoon(s) Olive oil
1 Teaspoon(s) Turmeric
1 Teaspoon(s) Paprika
1 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
1 Teaspoon(s) Lemon juice

Preparation

  • Preparation time: 20 min
  • Cooking time: 40 min
  • Total time: 1 h

Mussel Paella

1.

Marinate the chicken thighs with olive oil, turmeric, paprika, salt, pepper, and lemon juice. Let it marinate for at least 30 minutes, preferably 2 hours or overnight in the refrigerator.

2.

Preheat the STONELINE® frying pan over medium heat. Brown the marinated chicken thighs on all sides. Remove from the pan and set aside.

3.

Add the chicken strips to the pan and cook until done. Remove from the pan and set aside.

4.

Add the onion and garlic to the pan and sauté until translucent. Add the bell pepper and tomato, and sauté briefly.

5.

Stir in the rice and season with paprika and saffron. Pour in the chicken broth and stir well. Place the chicken thighs and chicken strips back into the pan, pressing them down slightly so they are partially submerged in the broth.

6.

Let the paella simmer over medium heat until the rice has absorbed most of the liquid and the chicken thighs are cooked through (about 25-30 minutes). Add the mussels, shrimp, and peas in the last 10 minutes and cover, cooking until the mussels open and the shrimp are pink and cooked through.

7.

Season with salt and pepper. Arrange the lemon slices decoratively on the paella and sprinkle with fresh parsley.

8.

Serve the paella directly in the pan and enjoy.

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