Spanish Paella – Rice Pan with Chicken, Mussels and Vegetables

Preparation (about 40 min):

Peel onion, cut into coarse rings, clean spring onions, cut into rolls. Halve bell bell pepper, remove seeds, clean and cut into pieces. Cut snow peas diagonally into thirds, peel garlic clove and cut finely. Cut pollock into pieces, clean lemon and cut into slices. Defrost the mussels and drain well.

Season chicken pieces with salt and pepper, sear well on all sides in hot olive oil, set aside. Sauté onions and scallions in hot olive oil in paella pan until translucent, add long-grain rice and sauté briefly. Later, pour in vegetable soup, add bell peppers, snow peas and garlic, fennel seeds and saffron threads, let it bubble up briefly. Spread the poultry pieces on it evenly, cover and simmer gently on low heat.

Season fish pieces with salt and pepper, sear briefly on both sides in hot olive oil, spread evenly in paella pan, add mussels and cook covered for six to eight minutes until liquid is absorbed. Season later with salt and pepper and garnish with lemon slices.

566 Kcal – 27 g fat – 40 g egg white – 40 g carbohydrates – 4 Be

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