|300 g||paella rice|
|1||red bell pepper|
|1||yellow bell pepper|
|1 l||fish stock|
|200 ml||white wine|
|oil for frying|
|basil for serving|
Peel and finely dice onion and garlic. Cut bell pepper into bite-sized pieces. Prepare shrimp and squid.
Heat some oil in a large heavy-bottomed pan. Add shrimp and squid and fry for approx. 5 min. Afterwards, take them out and set side.
Again, heat oil in the same pan. Add onions and garlic and sauté for approx. 2 min. Then, add rice and bell pepper and continue to sauté for approx. 2 min.
Deglaze with fish stock and white wine. Add saffron, stir well, then bring to boil.
Turn down heat to medium-low and keep simmering until almost all liquid is absorbed. Add mussels, cover with lid, and simmer for approx. 5 min. Afterwards, add prawns and squid and keep simmering uncovered for approx. 5 more min., or until liquid is completely absorbed. Stir in peas.